2) Stew: The English had a lot of wild fowl to cook, as well as a bunch of deer parts that weren't roasted. Some of that meat would have been stewed in water with root vegetables grown from seeds brought over from England, planted earlier in the spring. Think radishes, turnips, and carrots—but only red, yellow, white, and black carrots, not the orange kind. (Orange carrots, a Dutch innovation, were SO continental in the 17th century that they were just a novelty to English folks.) The stew would have been spiced, perhaps, with the most popular flavorings of the time: mustard (the ketchup of the 17th century) and vinegar, both of which the English would have brought with them from the Old World. Vinegar, carrot, and duck stew anyone?