Editing American cuisine (section)

====Livestock and game====
Commonly hunted game included deer, bear, [[American bison|buffalo]], and wild turkey. The larger muscles of the animals were roasted and served with currant sauce, while the other smaller portions went into [[soup]]s, [[stew]]s, [[sausage]]s, [[pie]]s, and pastries.<ref>{{Harvcolnb|Smith|2004|pp=546–547, Vol. 1}}.</ref> In addition to the game, colonists' protein intake was supplemented by [[mutton]].

The [[Spanish people|Spanish]] in [[Florida]] originally introduced [[sheep]] to the New World, but this development never quite reached the North, and there they were introduced by the [[Dutch people|Dutch]] and English. The keeping of sheep was a result of the English non-practice of [[animal husbandry]].<ref>{{Harvcolnb|Smith|2004|p=26, Vol. 2}}.</ref> The animals provided wool when young and mutton upon maturity after wool production was no longer desirable.<ref>{{Harvcolnb|Root|De Rochemont|1981|pp=176–182}}</ref> The forage-based diet for sheep that prevailed in the Colonies produced a characteristically strong, gamy flavor and a tougher consistency, which required aging and slow cooking to tenderize.<ref>{{cite news |first=R.W. Jr. |last=Apple |title=Much Ado About Mutton, but Not in These Parts |url=https://www.nytimes.com/2006/03/29/dining/29mutt.html |work=[[The New York Times]] |date=March 29, 2006 |access-date=January 23, 2008 |quote=Until it fell from favor after World War II, it was a favorite of most Britons, who prized [[mutton]] above lamb (from younger animals) for its texture and flavor. It has a bolder taste, a deeper color and a chewier consistency. |archive-date=April 16, 2009 |archive-url=https://web.archive.org/web/20090416174107/http://www.nytimes.com/2006/03/29/dining/29mutt.html |url-status=live }}</ref>