Evidently, olive oil was the fuel used in these dishes.
Coming down to more modern times, Madame de Stael had a dish of very unique pattern, and, when driven by the command of Napoleon from her beloved Paris, she carried her chafing-dish with her into exile as one of her most cherished household gods.

At the present day among the favored few, who have full purses, are found sets of little silver chafing-dishes about four inches square.

These tiny dishes rest upon a doylie-covered plate, and a bird or rarebit may be served in them as a course at dinner, one to each guest.

The cooking is not done in these dishes, and they are not furnished with lamps; in them the food, while it is being eaten, is simply kept hot by means of a tiny pan filled with hot water.
[Illustration: Chafing-Dish, Filler, Etc.
"With all Appliances and Means to boot."] In reality, the modern chafing-dish is a species of _bain marie_, or double boiler, with a lamp so arranged that cooking can be done without other appliances.

It consists of four parts.