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.

8. Steaming

Cooking by steaming is a method but little used, and is mainly applied to cereals, puddings, etc.