Baking does not admit of the evaporation of the vapours so rapidly as
by the processes of broiling and roasting; the fat is also retained
more, and becomes converted, by the agency of the heat, into an
empyreumatic oil, which renders the meat less fitted for delicate
stomachs, and more difficult to digest. The meat is, in fact, partly
boiled in its own confined water, and partly roasted by the dry, hot
air of the oven. The loss by baking has not been estimated and reduced
to a tabular form.