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
Brunswick stew in Brunswick, Georgia, says the first Brunswick stew was made in it on July 2, 1898, on nearby St. Simons Island. A competing story claims a Virginia state legislator's chef invented the recipe in 1828 on a hunting expedition. Marjorie Kinnan Rawlings, in her "Cross Creek Cookery" (1942), wrote that the stew, said to have been one of Queen Victoria's favorites, may have come from the original Brunswick: Braunschweig, Germany. List of stews Brunswick stew Brunswick stew is a traditional dish, popular in the American South, generally involving a tomato base, local beans, vegetables, and originally small game meat, though