Meaning of chawdron | Babel Free

Definitions

1. The entrails of an animal, especially when used as a food ingredient; offal.
   archaic, historical
2. A sauce made from chopped animal entrails.
   obsolete

Examples

“The ſecond kind of Letuce, hath crompled leaues, wrinckled and gathered or drawen together almoſt like the Moquet or Chauden of a Calfe: […]”

“Hovv fare I? troth, for ſixpence a meale, vvench, as vvel as heart can vviſh, vvith Calves Chaldrons, and Chitterlings, beſides I haue a Punck after ſupper, as good as a roſted Apple.”

“Adde thereto a Tigers Chawdron, / For th'Ingredience of our Cawdron.”

“Butchers are vvont to buy calues for to kill and ſell their fleſh, for in all creatures, the fleſh of the young ones are much better then the elder, becauſe they are moyſt and ſoft, and therefore vvil digeſt and concocte more eaſie: […] And principally the Germanes vſe the chavvtherne, the head, and the feete, for the beginning of their meales, and the other parts either roaſted, or baked, and ſometime ſod in broath, and then buttered, ſpiced and ſauced, and eaten vvith Onyons.”

“Fraise: […] A ſtravvberrie; alſo, a ruffe; alſo, a calues chaldern.”

“Chitterling. […] The small entrails of a hog, from their wrinkled appearance. […] [German] kalbs gekröse, a calf's pluck or chaldron; gänse gekröse, a goose's giblets, called chitters in the N[orth] of E[ngland].”

“Lyfte that ſwanne. Take and dyghte hym as a gooſe but let hym haue a largyour bꝛawne ⁊ loke ye haue chawdꝛon.”

“[T]heir blamangers, jellies, chavvdres and a number of exquiſit ſauces, and delicate junkets of all ſorts, ſent up and brought to the board: […]”

“To make a ſauce for a Svvan, Bitter, Shoueler, Herne, Crane, or any large foule, take the blood of the ſame fowle and […] put vnto it vinegar a good quantitie vvith a fevv fine bread crummes […] ſeaſon it vvith ſuger and Cinamon ſo as it may taſt prettie and ſharp vpon the Cinamon, and then ſerue it vp in ſaucers as you do Muſtard; For this is called a Chauder or Gallantine, and is a ſauce almoſt for any Fovvle vvhatſoeuer.”

“To Lift a Swan. […] [P]lace the tvvo halves, ſlit ſide dovvnvvard, ſtrevv ſome Salt and Cinnamon about it, and ſerve up Chaldron Sauce, in Saucers, Garniſhing vvith VVater-Lillies, VVater-Creſſes, or any ſuitable flovvers, or greens, grovving in or by the vvater.”

“Other sauces were more complicated, such as chawdron sauce, which Gervase Markham in his Complete Housewife calls a galantine. This was intended for larger fowl, such as swan.”

CEFR level