chawdron

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• Received-Pronunciation: /ˈt͡ʃɔːdɹən/
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• General-American: /ˈt͡ʃɔdɹən/
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• General-American, cot-caught-merger: /ˈt͡ʃɑdɹən/
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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. cognates * German Kaldaunen (“bowels, guts”) * Greek γαρδούμπα (gardoúmpa, “dish containing goat or lamb offal”) * Lithuanian koldūnai (“stuffed dumpling”) * Middle Low German kaldûne (“bowels, guts”) * Sicilian quarumi (“veal tripe stew”)