Allemande with Red Wine and Fruits

Cook six ounces of dry black cherries or prunes, cut in four, in two gills of red wine and as much water, add a bit of cinnamon stick, three cloves, and the peel from one lemon; let simmer for twenty minutes on a slow fire, then drain and add to the juice the same quantity of espagnole (No. 414) as there is sauce; reduce, skim, and after the liquid is well reduced, take out the lemon peel, cinnamon, and cloves, then put the cherries back into the sauce and serve. Cherries and prunes may both be used together, half of each.