Historically, ingredients tended to vary, but the most common recipes are lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables.

With recipes dating back to the fourteenth century and prehistoric culinary roots, cawl is widely considered to be the de facto national dish of Wales.

[2] Today, the word is often used to refer to a dish containing lamb and leeks, due to their association with Welsh culture, but historically, it was made with either salted bacon or beef, along with swedes, carrots, and other seasonal vegetables.

The dish was traditionally cooked in an iron pot or cauldron over the fire[3] and eaten with wooden spoons.

[5] The second suggestion seems more likely because of the sense, but in favour of the first theory, it is true that the one of the reflexes of Latin AU can be AW in Welsh, while the short A of calidus would normally give A.