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Prune Sauce

Place half a pound of prunes in a saucepan, with a little water, and boil them until they are soft; then remove the stones from the fruit, break them up small in a mortar, and put them in with the fruit, adding a thin strip of lemon-peel, and the strained juice of one lemon, together with sugar to the taste, add a small quality of powdered cinnamon, and one and half wineglassfuls of port wine; let the sauce simmer at the edge of the fire for a few minutes, then rub it through a coarse wire sieve, and serve.