chawdron

1. (archaic or historical) The entrails of an animal, especially when used as a food ingredient; offal.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."archaichistorical

2. (obsolete) A sauce made from chopped animal entrails.Examples: "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."obsolete