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Take three or four Trouts or more ac∣cording to their bigness, and put them in a Dish with somewhat more than a quarter of a pint of Sack, or instead thereof White wine with a piece of Butter about the quantity of a Tennis-ball, a lit∣tle▪
whole Mace, some Parsley, a little Winter-savory and Tyme minced all toge∣••her; which done, put them to the Trouts: ••et these stew about a quarter of an hour, ••hen take the yolk of a hard Egg, and mince it small, stewing your Trouts there∣with, then dish up, pour the Herbs and Liquor all over them; scraping Loaf-sugar ••hereon, and serving them very hot to the Table.