chawdron

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.[1]

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, 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, third 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, 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)[2]
   • 1604, Thomas Dekker; Thomas Middleton, “The Honest Whore, […]”, in The Dramatic Works of Thomas Dekker […], volume II, London: John Pearson […], published 1873, OCLC 153881952, 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 606515358, [Act IV, scene iii], 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, second 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

References

1. Walther von Wartburg (1928–2002), “*caldūmen”, in Französisches Etymologisches Wörterbuch (in German), volume 2: C Q K, page 78
2. chawdron in Webster’s Revised Unabridged Dictionary, G. & C. Merriam, 1913

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Middle English

Noun

chawdron

1. Alternative form of chaudoun