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 gentle cooking, away from the “fierce” heat of direct flames. The chafing dish could be used at the table or provided with a cover for keeping food warm on a buffet. Double dishes that provide a protective water jacket are known as bains-marie and help keep delicate foods, such as fish, warm while preventing overcooking.
2 teaspoons butter
1 tablespoon fine flour
1 gill (4 us fl oz / 5 imperial fluid ounces) water
juice of 1 lemon
salt and pepper, to taste
1 small onion, finely grated
3 egg yolks, hardboiled and worked fine
1 can of salmon
Put two teaspoonfuls of butter in a chafing dish; when melted add slowly one tablespoonful of fine flour; stir until smooth; add a gill of water, juice of one lemon, pepper and salt to taste, a small onion grated and yolks of three hard boiled eggs worked fine. Add one Can of Salmon; simmer five minutes and serve.