1901 The Cocktail Book a Sideboard Manual for Gentlemen

Cboice of Mines for Dinners, 'TyHE variety of wines to be served with a dinner depends largely on the rest of the menu. , JgEFORE a stag dinner of any kind, it is generally customary to serve either a cocktail, or a glass of sherry with a dash of bitters in it. When ladies are present this is generally dispensed with. jfOR a small dinner of four or five courses, it is generally good form to serve sherry with the soup and fish, followed by a Sauterne, hock, or Rhine wine, and nothing further. HT very elaborate feasts the number of wines introduced is almost unlimited; but the following list is believed to contain the essential features : "IKfllTH soup, sherry; with fish, white wine ; with meats. Burgundy and Roman or

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