Beef and Marjoram Ravioli

Apparently Tartar in origin, the two recipes with which I am familiar (Dr. de Pomiane and Ali Bab) are quite different, but the fundamental characteristics are the same. Both use crumbled or powdered dried marjoram (as will you if you have no fresh . . .) in staggering quantity.

Koldouny should be served instantly and directly from the vessel in which it is cooked, nakedly ungarnished (the flavor should all be on the inside—an addition of but