Culture of Wales associated with Wales, whereas others have been developed there. Cawl is regarded as the Welsh national dish; it is a slow-cooked meat and vegetable broth. Traditionally it was a vegetable-heavy dish, but now it is more likely to contain beef or lamb. Welsh rarebit is thought to date from the 18th century, although the original term "Welsh rabbit" may have been intended as a slur against the Welsh. Another use of cheese in a traditional Welsh dish is seen in Glamorgan sausage, which is a skinless sausage made of cheese and either leek or spring onion, which is then rolled
Rabbit stew Greek islands. Hare stew was commercially manufactured and canned circa the early 1900s in western France and eastern Germany. Rabbit stew is prepared using rabbit meat as a primary ingredient. Additional ingredients can include potato, carrot, onion, celery, garlic, wine and various herbs and spices. The rabbit can be marinated in a liquid, such as red wine, prior to cooking. The blood of the hare or rabbit has historically been used in some preparations of hare stew and rabbit stew to thicken and enrich it, and this practice is sometimes used in contemporary preparations. A more recent example of this