French Squirrel Fricassee.

Just 4 u

Cut the squirrels into pieces at the joints; sprinkle well with salt; let lay one hour; then sprinkle with pepper
and lemon−juice. Put 2 large tablespoonfuls of dripping in a pan; when hot, lay in a squirrel with 1 sliced
onion; cover and let brown. Then add 1 cup of tomato−sauce, some celery seed and chopped parsley and 1
cup of hot water. Let simmer until tender. Add 1/2 glass of sherry wine. Let get very hot and serve with
French peas.