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
Stew are recipes for lamb stews and fish stews in the Roman cookery book "Apicius", believed to date from the 4th century AD. "Le Viandier", one of the oldest cookbooks in French, written in the early 14th century by the French chef known as Taillevent, has ragouts or stews of various types in it. The first written reference to 'Irish stew' is in Byron's "The Devil's Drive" (1814): "The Devil ... dined on ... a rebel or so in an Irish stew." In meat-based stews, white stews, also known as "blanquettes" or "fricassées", are made with lamb or veal that is