Very finely chop ¾ lb raw beef filet, rump, or round, etc., with ¾ lb kidney fat. For those who like very rich kolduny, double the amount of kidney fat. Add salt, 5 black peppercorns, 10 allspice, and 2 spoons finely chopped onions fried in ½ spoon butter, or simply bake an onion and chop it fine. Add, if desired, ½ teaspoon sieved marjoram and 1–2 spoons rich bouillon. Mix, prepare the dough as indicated, and cut out kolduny half the size of a small glass. Drop into boiling salted water and test after 15 minutes. When they are cooked, transfer them carefully with a slotted spoon onto a platter. Serve hot before bouillon. Eat strewn with salt and sifted* black pepper.