Required: Four small mullet. A little glaze. Salt and pepper. Salad oil.

Trim off the fins of the mullet and point the tail neatly - this is best done with a pair of scissors. Remove the eyes, then score the fish across with a knife, making cuts through the skin at about an eighth of an inch apart. Then brush it over with salad oil and sprinkle with salt and pepper.

Next grill over a clear, sharp fire for about ten minutes.

Put the glaze in a jar or cup, and place this in a pan of boiling water until it is melted, and then brush each fish over with glaze. Arrange on a lace paper, and serve.