|The Mountain Advocate - September 5, 1913 - Basting the Roasting Meat|
1/2 cup of bacon fat
7 TBS of vinegar
1 Tsp of sugar
3 TBS of grated onion
Tiny bit of garlic
Add to 2/3 cup of boiling water and mix well. Keep liquid warm and baste the meat with the liquid as the meat is being barbecued.
Of course, you may want to make a bit more than Mrs. Wilson specified.