1872 The Gentleman's Table Guide (2nd edition)

varieties of Eed or White Bui'gundy, Clarets or Rhenish; and I 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. I cannot,however, expect that any general reader mil be willing at once to adoptthis plan with scientific or even artistic rigour, and so I shall do no more than indicate one or two Red and White Dinners respectively. The. Red Dinner consists of soups made from red meat stocks or game, of beef, venison, ham, game with red flesh, and of course only the Red Wines,claret and Burgundy,with a little fine portat dessert. It is best served without fish, since the Red Wines seldom accord with fish to most palates. Red mullet, cai-p, salmon trout broiled, tench, or a course of dried fish, such as anchovies, cured herrings,or smoked salmon,with brown bread and butter, can bo effectively introduced. The White Dinner,ofcourse, offers much gi'catcr variety of viands; but all Red Wines should be ex cluded, while no greater variety of White Wines should be permitted than Shendes, Hocks, and Moselles, unless access can be obtained to a bin of Haute Sauteme of gi*eat vintage ; or of fine dry Sillery, and then it would be better to exclude the Rhenish instead of mixing. Note.— 1 recommend the nso of Neal's Psro Silvee Cutleet at all Dinnera,&c.,hnt especially when Salads, Saiioca,or Acid Fruita form a portion oftho Menu. See adrt.