1914 Rawling's of Book Mixed Drinks by E P Rawling

12

BAWTJNG'S MIXED DRINKS

Entrees and Game. Serve claret, Burgundy, Zinfandel, Cabernet, red Chianti or other dry red wine. This must not be served cold, in fact it should be slightly warmed to dispel the chill and to bring out the full flavor and bouquet. The above red wines may be used for this course. If champagne or other sparkling wine is served it must be well chilled in the ice pail. Pastry and Cheese. Sweet wines, at room temperature, are served, port being generally pre ferred. Sweet wines are always served from a decanter, while the dry wines should come to the table in the original bottles or ones of similar kind. Roast.

Coffee.

Cognac, kirschwasser or rum, either straight or burned. (See Nos. 115 and 118). Any of the after-dinner drinks given in this book may follow.