Finely chop 1 pound of smoked pork fat. Mix with a finely chopped onion, black pepper, allspice, dill, 1 raw egg, and, if desired, a little marjoram. Prepare a yeast dough (see Chapter 8) and form into small buns, stuffing them with the prepared filling. Take 1 glass of melted butter, dip each little bun into the butter, and place them side by side in a saucepan, one next to another. Cover the pan and, when the buns have risen, place in a hot oven. Serve them turned out onto a platter.