1871 The Gentleman's Table Guide by E Ricket and C Thomas

varieties of Bed or White Bui-gundy, Clarets or Ehenish; and we cannot say a word against the interdiction, if only the chooser of the wines has consummate taste and has made his arrangements only after actual experiment. We cannot, however, expect that any general reader will be willing at once to adopt this plan with scientific or even artistic rigour, and so we shall do no more than indicate one or two Eed and White Dinners respectively. The Eed Dinner consists of soups made from red meat stocks or game, of beef, venison, ham, game with red flesh, and of course only the Eed Wines, claret andBurgundy, with a littleflue portat dessert. It is best served without fish, since the Eed Wines seldom accord with fish to most palates. Eed mullet, carp, salmon trout broiled, tench, or a course of dried fish, such as anchovies, cured herrings, or smoked salmon, with brown bread and butter, can be effectively introduced. TheWhite Dinner, of course, offers much greater variety ofviands; but all EedWines should be ex cluded, while no greater variety of White Wines should be permitted than Sherries, Hocks, and Moselles, unless access can be obtained to a bin of Haute Sauterne of great vintage; or of fine di^ Sillery, and then it would be better to exclude the Ehenish instead of mixing. Note We reoommena the use of Neal's Prao SttvEB Cotleet at all Dinners, &c.,but especiallywhen Salads, Sauces, or Acid Fruits form a portion of the Menu. See advt.