The ordinary method of frying in a frying-pan with only a little fat, doing one side at a time, is called by the French "sauteing." To saute well the work must be done quickly so as to keep the juices in the meat. It is by many considered an economical mode of cooking small articles of food of all kinds. Almost everything that is sauteed is much better when fried by immersion. Some people, however, are very unwilling to make the change and persist in cooking in the old way, using a little half-hot fat, which spatters over everything near it, soaks into fish or' meat, and is often served as the only gravy.