Wash the prunes well, first in warm water, then in cold.
Cut up half a
lemon, some stick cinnamon and sugar to taste.
Cook them in the oven,
covered tight, allowing a liberal quantity of water; stew slowly for two
hours; thicken with a teaspoon of potato flour, and wet the potato flour
with the juice of an orange before adding.
If the prunes are for chrimsel, leave out the thickening.