Definition of "chawdron"

Take and dyghte him as a gooſe, but lette hym haue a largyour bꝛawne ⁊ loke ye haue chawdꝛon.

1508, “And here begynneth keruyng of all maner of fowles.”, in The boke of keruynge‎, London: Wynkyn de Woꝛde, page 23

[…] 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.

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

Other sauces were more complicated, such as chawdron sauce, which Gervase Markham in his Complete Housewife calls a galantine.

2006 March 22, Allison Sim, Masters and Servants in Tudor England‎, History Press, page 72

How fare I? troth for ſixpence a meale, wench, as well as heart can wiſh, with Calves chaldrons and chitterlings […]

1604, Thomas Dekker, Thomas Middleton, “The Honest Whore, […]”, in The Dramatic Works of Thomas Dekker […], volume II, London: John Pearson […], published 1873, Act III, scene i, page 40

Adde thereto a Tigers Chawdron, / For th’Ingredience of our Cawdron.

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, [Act IV, scene i], page 144, column 1

kalbs gekröse, a calf's pluck or chaldron; gänse gekröse, a goose's giblets, called chitters in the N. of E.

1872, Hensleigh Wedgwood, “Chitterling”, in A Dictionary of English Etymology‎, 2nd edition, London: Trübner & Co., page 148