“In their natural condition, otters will wander to considerable distances for their prey; Mr. St. John says, "I was rather amused at an old woman living at Sluie on the Findhorn, who, complaining of the hardness of the present times, when 'a puir body couldn'a get a drop smuggled whisky, or shoot a roe without his lordship's sportsman finding it out,' added to her list of grievances, that even the otters were nearly all gone 'puir beasties.' 'Well, but what good could the otters do you?' I asked her. 'Good, your honor? why scarcely a morn came but they left a bonny grilse (young salmon) on the scarp down yonder, and the vennison was none the worse of the bit the puir beasts ate themselves,' The people here (Morayshire) call every eatable animal, fish, flesh, or fowl, venison, or as they pronounce it, vennison. For instance, they tell you that the snipes are good vennison, or that the trout are not good vennison in the winter.”
A cook of roughly the same moment, setting down the same dish.
Take a piece of fresh salmon, wash it clean in a little wine-vinegar, and let it lye a little in it in a broad pipkin with a cover, put to it six spoonfuls of water, four of vinegar, as much of white-wine, some salt, a bundle of sweet herbs, a few whole cloves, a little large mace, and a little stick of cinamon, close up the pipkin with paste, and set it in a kettle of seething water, there let it stew three hours; thus you may do carps, trouts, or eels, and alter the taste at your pleasure.
Sources: The passage is from R. Lee, Anecdotes of the Habits and Instinct of Animals, free to read in full at Project Gutenberg. The recipe is from May, The accomplisht cook of 1660, also free in full. Both are in the public domain in the United States. The binding above is ours — oxblood cloth, ship stamp.