Cut about a pound and a half of ox-veal, sheep, or lamb kidneys, into rather thin collops, and put them in a basin: season with fineherbs sauce, No. 74, and a dessert-spoonful of Crosse and Blackwell's Oude sauce; mix together;—and, having lined a pudding-basin with suet-paste in the usual manner, fill it with the prepared kidneys, cover the pudding with a circular piece of paste fastened all round, steam or boil it for an hour and a half, and serve.