Chafing dish in New York, (2nd edition, 1894), featured a brief history of chafing dishes, followed by proper instruction for use, suggesting its novelty. Fannie Farmer's "Chafing Dish Possibilities" was published in Boston in 1898. Modern chafing dishes are made of light metal or ceramic casseroles with handles, sometimes covered with a Pyrex lid. Classic uses of a chafing-dish are in preparing Welsh rarebit or cheese fondue. Chafing dish A chafing dish (from the French "chauffer", "to make warm") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require
Rabbit stew has been described as a "kind of national dish in Crete", Greece, and is also prepared on the Greek island of Icaria, where hares and partridges comprise the primary game meats available. Circa the early 1900s in eastern France and western Germany, hare stew was commercially-prepared and canned by various packers. Circa the early 1900s in the United States, rabbit stew was prepared using domestic or wild rabbits. Rabbit ragù is an Italian sauce and/or dish prepared using rabbit meat, tomato puree, vegetables and spices. Pasta such as pappardelle and Parmigiano-Reggiano are added to create the dish. Rabbit stew Rabbit