chawdron
名词 n.
英 /ˈt͡ʃɔːdɹən/
美 /ˈt͡ʃɔdɹən/|/ˈt͡ʃɑdɹən/
英文释义
名词 n.
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The entrails of an animal, especially when used as a food ingredient; offal.
— The ſecond kind of Letuce, hath crompled leaues, wrinckled and gathered or drawen together almoſt like the Moquet or Chauden of a Calfe: […]
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A sauce made from chopped animal entrails.
— Lyfte that ſwanne. Take and dyghte hym as a gooſe but let hym haue a largyour bꝛawne ⁊ loke ye haue chawdꝛon.
词源
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”)
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”)
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数据来源: Wiktionary