This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
This heater is used for transporting meats out-outeide or keeping hot dishes to be served. It is heated with small cakes of prepared coal, made red-hot in the hearth of the range, then put into a small sheet iron box placed a! the bottom of the heater. It can also be heated with an alcohol lamp. The heaters are made of tin and provided With two gratings inside; they can be of any size (Fig. 128).

Fig. 138.

Fig, 129.
 
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