Take about four pounds of haunch of venison, and brown it thoroughly in butter. Place it in an earthenware cooking pot or stewpan with a cupful of clear stock and claret, a spoonful of sugar, a little cinnamon, some parsley, pepper and salt. After cooking for an hour, add two dozen well-soaked French plums. Closely cover and cook for two hours more; then take out the meat, arrange the plums around it on the dish, strain the sauce, pour it over the meat and serve.