Cawl Cawl Cawl () is a Welsh dish. In modern Welsh language, the word is used to refer to any soup or broth. In English language, it is used to refer to a traditional Welsh soup, usually referred to as "cawl Cymreig" in Welsh. Historically, ingredients tended to vary, but the most common recipes are with lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables. Cawl is recognised as a national dish of Wales. With recipes dating back to the fourteenth century, cawl is widely considered to be the national dish of Wales. Cawl was traditionally eaten during
Traditional Welsh costume in English (but see T. J. Llewelyn Pritchard’s descriptions in his novel "Twm Sion Catti"). Almost no records of what the women who wore the traditional costumes thought about them have been found. Much of what was written about Welsh costume was influenced by the observer’s preconceptions: many of the visitors to Wales at the end of the 18th century came in search of the picturesque and of an Eden or Arcadia and this may have coloured what they recorded. They were often delighted to find that many of the women they saw were healthy, happy and pretty and wore