chawdron

English

Alternative forms

• chaldron, chaudron, chauldron

Etymology

Inherited from Middle English chaudoun (“entrail sauce”), from Middle French chaudun (“entrails”), from Old French chaudun, from Medieval Latin caldūmen, from caldus (“warm”) +‎ -men (nominal suffix). Compare German Kaldaunen (“guts, bowels”), Greek γαρδούμπα (gardoúmpa, “kokoretsi”), Lithuanian koldūnai (“stuffed dumpling”), and Sicilian quarumi (“veal tripe stew”). Doublet of chaudin.

The modern English form has had /ɹ/ inserted after cauldron; the current predominance of the spelling chawdron is probably due to the influence of Shakespeare.

Pronunciation

• (Received Pronunciation) IPA^(key): /ˈt͡ʃɔːdɹən/

• Audio (Southern England)

  (file)

• (General American) IPA^(key): /ˈt͡ʃɔdɹən/, /ˈt͡ʃɑdɹən/

Noun

chawdron (plural chawdrons)

1. (now historical) A sauce made from chopped entrails.
   • 1508, “And here begynneth keruyng of all maner of fowles.”, in The boke of keruynge‎^[1], London: Wynkyn de Woꝛde, page 23:

     Take and dyghte him as a gooſe, but lette hym haue a largyour bꝛawne ⁊ loke ye haue chawdꝛon.

   • 1701, “The Termes and Art of Carving of Fowl, Fiſh, Fleſh, &c.”, in The Whole Duty of a Woman‎^[2], 3rd edition, London: J. Guillim, page 139:

     […] and ſerve up Chaldron Sauce, in Saucers, Garnishing with Water-Lillies, Water-Creſſes, or any ſuitable flowers, or greens, growing in or by the water.

   • 2006 March 22, Allison Sim, Masters and Servants in Tudor England‎^[3], History Press, →ISBN, page 72:

     Other sauces were more complicated, such as chawdron sauce, which Gervase Markham in his Complete Housewife calls a galantine.

2. (obsolete) Entrails, intestines (of animals as food)
   • 1604, Thomas Dekker, Thomas Middleton, “The Honest Whore, […]”, in The Dramatic Works of Thomas Dekker […], volume II, London: John Pearson […], published 1873, →OCLC, Act III, scene i, page 40:

     How fare I? troth for ſixpence a meale, wench, as well as heart can wiſh, with Calves chaldrons and chitterlings […]

   • c. 1606 (date written), William Shakespeare, “The Tragedie of Macbeth”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act IV, scene i], page 144, column 1:

     Adde thereto a Tigers Chawdron, / For th’Ingredience of our Cawdron.

   • 1872, Hensleigh Wedgwood, “Chitterling”, in A Dictionary of English Etymology‎^[4], 2nd edition, London: Trübner & Co., page 148:

     kalbs gekröse, a calf's pluck or chaldron; gänse gekröse, a goose's giblets, called chitters in the N. of E.

Translations

sauce made from entrails

• Middle English: chaudoun
• Old French: chaudun

entrails — see entrails,‎ offal

Middle English

Noun

chawdron

1. Alternative form of chaudoun