"Cawl cennin", or leek cawl, can be made without meat but using meat stock. In some areas cawl is often served with bread and cheese. These are served separately on a plate. The dish was traditionally cooked in an iron pot or cauldron over the fire. It was eaten with wooden spoons. The word "cawl" in Welsh is first recorded in the 14th century, and is thought to come from the Latin ', meaning the stalk of a plant, a cabbage stalk or a cabbage. In Welsh, ' ("make a cawl of [something]") means to mess something up.