Jacobean recipe for trout

How to stew a Trout - from The English Huswife by Gervase Markham.

Take a large Trout fair trimm’d, and wash it, and put it into a deep pewter dish, then take half a pint of sweet Wine, with a lump of butter, & a little whole Mace, Parsley, Savory, & Thyme, mince them all small, and put them into the Trouts belly, and so let it stew a quarter of an hour, then mince the yelk of a hard Egg, and strew it on the Trout, and laying the herbs about it, and scraping on Sugar, serve it up.

I have not translated this or added specific instructions as the original text is clear enough.