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.
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.