1 pt. vinegar
1 bottle catsup
1 bottle Worcestershire sauce
1/4 lb. butter
2 cloves garlic, finely cut
Tabasco to taste

Have backbone and head removed from a large fresh mullet, leaving scales on the fish. Open fish and salt well; place scale side on hot charcoal fire. Baste open sides of fish every few minutes with sauce.

Mix vinegar, catsup, Worcestershire sauce, butter, garlic and Tabasco well; baste often over fish.