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German Prune Soup

Wash and soak 1 pound of prunes in 3 pints of cold water. Next day place at the side of the fire, heat very slowly and when steaming add I lemon washed and cut without paring in the thinnest of slices and I inch of stick cinnamon, and cook below the simmering point until the prunes are very tender but unbroken. If needed, add a little water, as there should be fully 3 pints when done. Add 3 tablespoonfuls of sago, a pinch of salt and sufficient sugar to sweeten to taste, and cook half an hour longer, or until the sago is transparent. Remove the cinnamon, add 2/3 of a cupful of claret and bring almost to the boiling point, then serve at once.