This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
Baked meat is prepared by cooking in a confined space, which prevents the volatile products which are driven off in roasting from escaping, and consequently the meat has a somewhat stronger and less delicate flavour than when roasted; it is also richer, and disagrees with dyspeptics. It becomes saturated with empyreu-matic oils unless its surface is protected by a pie crust, but even that does not add to its digestibility.
The baking of bread is described on page 140.