1895 The Mixicologist by C F Lawlor

'l'HE '.\IIXICOLOGIS'r.

LIQJJORS TO SERVE WITH CER– TAIN SPECIFIED FOODS.

Fashion, taste, and the instincts of the stomach, suggest the follmving : Raw oysters - Santerne , white Bu rgundies, or hock. Soup-She rry or Made ira. Fish-Cla ret, Saute rne, or hock. Roast (relves)-Burgundy or champagne, R oman or Kirsch punch. Second course roast (game and poultry)-Old Champagnes, sparkling I\Ioselles, clarets, red Bur– gundies, etc. Entrees-Champagne. Game and salads-Champagn e. Dessert-No liquors, or perhaps some fine Hun- garian wine, or burnt brandy \\·ith b lack coffee. With lunch in which cheese an d r ye or othe1' bread, or cereal or s tarch y products predominate, the thing most used, and which most aids digestion , is b'eer,' ale, porte r, or stout. Beer is not much drawn 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

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