The peculiarity of this process depends upon the substance being heated in a confined space, which does not permit the escape of the fumes arising from it; the meat is, therefore, from the retention of its juices, rendered more sapid and tender. But baked meats are not so easily digested, on account of the greater retention of their oils, which are, moreover, in an empyreumatic state. Such dishes accordingly require the stimulus of various condiments to increase the digestive powers of the stomach.

1 It has been computed that, from the dissipation of the nutritive juices by boiling, one pound of roasted contains as much nourishment as two of boiled meat.