"chawdron" meaning in English

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      "expansion": "Middle English chaudoun (“entrail sauce”)",
      "name": "inh"
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      "args": {
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        "3": "caldūmen"
      },
      "expansion": "Medieval Latin caldūmen",
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    },
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        "t": "guts, bowels"
      },
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      "name": "cog"
    },
    {
      "args": {
        "1": "el",
        "2": "γαρδούμπα",
        "t": "kokoretsi"
      },
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      "name": "cog"
    },
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      "args": {
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        "2": "koldūnai",
        "t": "stuffed dumpling"
      },
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      "name": "cog"
    },
    {
      "args": {
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      },
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      "name": "cog"
    },
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        "1": "en",
        "2": "chaudin"
      },
      "expansion": "Doublet of chaudin",
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  "etymology_text": "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.\nThe modern English form has had /ɹ/ inserted after cauldron; the current predominance of the spelling chawdron is probably due to the influence of Shakespeare.",
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          "ref": "1508, “And here begynneth keruyng of all maner of fowles.”, in The boke of keruynge, London: Wynkyn de Woꝛde, page 23:",
          "text": "Take and dyghte him as a gooſe, but lette hym haue a largyour bꝛawne ⁊ loke ye haue chawdꝛon.",
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        },
        {
          "ref": "1701, “The Termes and Art of Carving of Fowl, Fiſh, Fleſh, &c.”, in The Whole Duty of a Woman, 3rd edition, London: J. Guillim, page 139:",
          "text": "[…] 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.",
          "type": "quote"
        },
        {
          "ref": "2006 March 22, Allison Sim, Masters and Servants in Tudor England, History Press, →ISBN, page 72:",
          "text": "Other sauces were more complicated, such as chawdron sauce, which Gervase Markham in his Complete Housewife calls a galantine.",
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      ],
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        "A sauce made from chopped entrails."
      ],
      "id": "en-chawdron-en-noun-CCkL1e8S",
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          "chop",
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          "entrail",
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        "(now historical) A sauce made from chopped entrails."
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      "translations": [
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          "_dis1": "64 36",
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          "lang": "Middle English",
          "sense": "sauce made from entrails",
          "word": "chaudoun"
        },
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          "code": "enm",
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          "sense": "sauce made from entrails",
          "word": "chaudun"
        }
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          "ref": "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:",
          "text": "How fare I? troth for ſixpence a meale, wench, as well as heart can wiſh, with Calves chaldrons and chitterlings […]",
          "type": "quote"
        },
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          "ref": "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:",
          "text": "Adde thereto a Tigers Chawdron, / For th’Ingredience of our Cawdron.",
          "type": "quote"
        },
        {
          "ref": "1872, Hensleigh Wedgwood, “Chitterling”, in A Dictionary of English Etymology, 2nd edition, London: Trübner & Co., page 148:",
          "text": "kalbs gekröse, a calf's pluck or chaldron; gänse gekröse, a goose's giblets, called chitters in the N. of E.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Entrails, intestines (of animals as food)"
      ],
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          "intestine"
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          "food",
          "food#English"
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          "Webster’s Revised Unabridged Dictionary",
          "w:Webster's Dictionary#Webster's New International Dictionary 1909"
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          "G. & C. Merriam",
          "w:Merriam-Webster"
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        "(obsolete) Entrails, intestines (of animals as food)"
      ],
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      ]
    }
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  "synonyms": [
    {
      "_dis1": "0 0",
      "word": "chaldron"
    },
    {
      "_dis1": "0 0",
      "word": "chaudron"
    },
    {
      "_dis1": "0 0",
      "word": "chauldron"
    }
  ],
  "wikipedia": [
    "Französisches Etymologisches Wörterbuch",
    "Shakespeare"
  ],
  "word": "chawdron"
}

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        "3": "caldūmen"
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    },
    {
      "args": {
        "1": "el",
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      "name": "cog"
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      "args": {
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        "2": "koldūnai",
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    },
    {
      "args": {
        "1": "scn",
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  "etymology_text": "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.\nThe modern English form has had /ɹ/ inserted after cauldron; the current predominance of the spelling chawdron is probably due to the influence of Shakespeare.",
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          "ref": "1508, “And here begynneth keruyng of all maner of fowles.”, in The boke of keruynge, London: Wynkyn de Woꝛde, page 23:",
          "text": "Take and dyghte him as a gooſe, but lette hym haue a largyour bꝛawne ⁊ loke ye haue chawdꝛon.",
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          "text": "[…] 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.",
          "type": "quote"
        },
        {
          "ref": "2006 March 22, Allison Sim, Masters and Servants in Tudor England, History Press, →ISBN, page 72:",
          "text": "Other sauces were more complicated, such as chawdron sauce, which Gervase Markham in his Complete Housewife calls a galantine.",
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        }
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        "A sauce made from chopped entrails."
      ],
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        "(now historical) A sauce made from chopped entrails."
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          "text": "How fare I? troth for ſixpence a meale, wench, as well as heart can wiſh, with Calves chaldrons and chitterlings […]",
          "type": "quote"
        },
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          "ref": "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:",
          "text": "Adde thereto a Tigers Chawdron, / For th’Ingredience of our Cawdron.",
          "type": "quote"
        },
        {
          "ref": "1872, Hensleigh Wedgwood, “Chitterling”, in A Dictionary of English Etymology, 2nd edition, London: Trübner & Co., page 148:",
          "text": "kalbs gekröse, a calf's pluck or chaldron; gänse gekröse, a goose's giblets, called chitters in the N. of E.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Entrails, intestines (of animals as food)"
      ],
      "links": [
        [
          "Entrails",
          "entrail"
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        [
          "intestine",
          "intestine"
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        "(obsolete) Entrails, intestines (of animals as food)"
      ],
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  "synonyms": [
    {
      "word": "chaldron"
    },
    {
      "word": "chaudron"
    },
    {
      "word": "chauldron"
    }
  ],
  "translations": [
    {
      "code": "enm",
      "lang": "Middle English",
      "sense": "sauce made from entrails",
      "word": "chaudoun"
    },
    {
      "code": "enm",
      "lang": "Old French",
      "sense": "sauce made from entrails",
      "word": "chaudun"
    }
  ],
  "wikipedia": [
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  "word": "chawdron"
}