1902 The Cocktail Book a Sideboard Manual for Gentlemen

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Choice of Mines for Dinners. '2^HE variety of wines to be served with VJ*' a dinner depends largely on the rest of the menu, ®EFORE a stag dinner of any kind, it is generally customary to serve either a cocktail, or a glass of sherry with a dash of Angostura hitters 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 hy a Sauterne, hock, or Rhine wine, and nothing further. very elaborate feasts the number of wines introduced is almost unlimited; hut the following list is believed to contain the essential features; rniiTH soup, sherry; with fish, white wine; with meats. Burgundy and Roman or

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