1895 The Mixicologist (First Edition) by C F Lawlor

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THE MIXICOLOGIST.

LIQLJORS TO SERVE WITH CER­ TAIN SPECIF1ED FOODS. Fashion, taste, and the instincts of the stomach, suggest the following: Raw oysters — Sauterne, white Burgundies, or hock. Soup—Sherry or Madeira. Fish—Claret, Sauterne, or hock. Roast (relves) —Burgundy or champagne, Roman or Kirsch punch. Second course roast (game and poultry)—Old Champagnes, sparkling Moselles, clarets, red Bur­ gundies, etc. Entrées—Champagne. Game and salads—Champagne. Dessert—No liquors, or perhaps some fine Hun- garian wine, or burnt brandy with black coffee. With lunch in which cheese and rye or other bread, or cereal or starchy products predominate, the thing most used, and which most aids digestion, is beer, ale, porter, or stout. Beer is not much drawu from the wood now, ex- cept in very small bars and at country crossroads. It is just as good drawn from the cellar through pipes plated inside with tin ; but they must be kept