chawdron

== English == === Etymology === From Late Middle English chaudon, chaudoun, chaudron (“sauce made from chopped entrails”), from Old French chaudun (“animal entrails; sauce made from such entrails”) (modern French chaudin (“wrapping of sausages made from pigs’ intestines; Louisiana meat dish cooked in a pig’s stomach”)), from Late Latin caldūmen (“animal entrails”), from Latin caldus (“hot; warm”) +‎ -men (suffix forming nouns, generally describing the means or result of an action). Caldus is a variant of calidus (“hot; warm”), from caleō (“to be hot or warm”) (ultimately from Proto-Indo-European *ḱelh₁- (“to be hot”)) + -idus (suffix forming adjectives with the sense ‘tending to’). The spellings with an r are probably influenced by English chaldron (“cauldron”) (obsolete) and Middle English caudroun (“cauldron”), while the spelling chawdron as a whole was probably popularized by its use in Macbeth (written c. 1606; published 1623) by the English playwright William Shakespeare (c. 1564 – 1616): see the quotation. Doublet of chaudin. === Pronunciation === (Received Pronunciation) IPA(key): /ˈt͡ʃɔːdɹən/ (General American) IPA(key): /ˈt͡ʃɔdɹən/, (cot–caught merger) /ˈt͡ʃɑdɹən/ Hyphenation: chaw‧dron === Noun === chawdron (plural chawdrons) (cooking) (archaic or historical) The entrails of an animal, especially when used as a food ingredient; offal. (obsolete) A sauce made from chopped animal entrails. ==== Alternative forms ==== chaldron, chaudron, chauldron ==== Translations ==== === References === === Further reading === offal on Wikipedia.Wikipedia “chawdron”, in Webster’s Revised Unabridged Dictionary, Springfield, Mass.: G. & C. Merriam, 1913, →OCLC. == Middle English == === Noun === chawdron alternative form of chaudoun