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 is in England (circa the 1910s and prior to this time), whereby the blood was sometimes used to enrich hare stew. "Conejo en salmorejo" is a very common rabbit stew dish in the Canary Islands prepared using marinated rabbit. Ingredients used in the marinade include wine, olive oil, cumin, garlic and various herbs, and it as an aromatic dish. It is sometimes served accompanied with Canarian wrinkly potatoes. "Coniglio All' Ischitana" is a traditional rabbit stew dish on the island of Ischia, which located off of the coast of Naples, Italy. Ingredients in Coniglio All' Ischitana include rabbit, tomato, white