97 / 130
THE MIXICOLOGIST.
109
LIQUORS TO SERVE WITH CER
TAIN SPECIFIED 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 {reives)—Burgundy or champagne, Roman
or Kirsch punch.
Second course roast (game and poultry)—Old
Champagnes,sparkling Moselles, clarets, red Bur
gundies, etc.
Entrees—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 drawn from the wmod 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