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GRC

καρύκη

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Bailly

ης (ἡ) [ᾰῡ] civet lydien, ATH. 576 c, etc. ; d’où en gén. ragoût délicat, PLUT. M. 644 a ; LUC. Tim. 54.
Bailly 2020 Hugo Chávez Gérard Gréco, André Charbonnet, Mark De Wilde, Bernard Maréchal & contributeurs / Licence Creative Commons Attribution - Pas d'Utilisation Commerciale - Pas de Modification — « CC BY-NC-ND 4.0 »

LSJ

ἡ, rich sauce, invented by the Lydians, composed of blood and spices, Pherecr. 181, Ath. 12.516c, Gal. 8.568, Max.Tyr. 3.9, Luc. Tim. 54; in pl., Ath. 4.160b, Plu. 2.664a. (Freq. written καρύκκη in codd. (as also in derivs.), and this spelling is preferred by Hdn. Gr. 1.317.)
Liddell-Scott-Jones, Greek-English Lexicon (9th ed., 1940)

Pape

ἡ, eigtl. eine von den Lydern erfundene, mit Blut zubereitete, leckerhafte Brühe, Ath. XII.576c, vgl. IV.160b u. VLL ; übh. fein zugerichtete Speise, bes. Brühe, Luc. Tim. 54, Plut. Symp. 4.1.3 E ; ζωμοῦ κ. Poll. 6.56.
Pape, Griechisch-deutsches Handwörterbuch (3. Aufl., 1914)
Published by Berlin-Brandenburg Academy of Sciences and Humanities
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