VI. “Jesus is our Passover!”- Part 6

Reference Passages:

1. Exodus Chapter 12; 2. I Corinthians 5:7-8; 3. Acts 12:4;

1. Passover: Original celebration; 1^st observance (Exodus Chapter 12)

(Continuation)

e. Allotted number of lamb per household or family:

Each family or household will have a lamb or so, depending on their eating capacity. If one lamb would not suffice or be adequate to satiate or satisfy feeding an entire household, then the said family would have to add another lamb to suit or satisfy the eating needs of that entire household in the celebration of the Passover or Pesach or Pascha or Pascua or Pasko. In contrast, if the family or household be too little or too small to eat up or consume the entire lamb allotted or designated to such family, then that household or family would have to accommodate some of their neighbors in the celebration of the Passover that they may be able to eat up or consume completely the Passover lamb.

f. Characteristics or attributes of the sacrificial lamb to be offered:

In the celebration of the Passover or Pesach or Pascha or Pascua or Pasko by the Israelites, the “Good” Lord Jesus commanded Moses to instruct the Israelites or the Hebrews to be fastidious or choosy or fussy or particular or finicky or persnickety or selective in choosing the Passover lamb. Accordingly, the Lord Jesus Christ characterized a suitable Passover lamb to be: 1. A male lamb; 2. Taken from the sheep or from the goat (i.e., either a literal lamb or a symbolic one); 3. A year old; and 4. Without any blemish or flaw or fault (i.e., healthy or not sickly, no deformities, not crushed or injured or bruised, not blind, not lame or crippled or disabled, no missing parts, etc.);

g. When to kill the sacrificial lamb?

The sacrificial lamb to be offered ought to be killed at twilight or even or nightfall or dusk or crepuscule or in the evening, on the 14^th day of the 1^st month (i.e., the month of Abib or Nisan) in the 1^st year, on the Israelite or Hebrew calendar.

h. The use of the sacrificial lamb’s shed blood:

Christ Jesus- our Lord commanded Moses to instruct every Israelite household or family to collect the shed blood of the killed sacrificial lamb in a basin, so that with the use of hyssop (i.e., a European plant, the leaves of which are used for seasoning in cooking and in making salads, as well as in perfume- making), immersed in the blood on the basin, the blood of the killed or sacrificed lamb may be sprinkled on the two side posts and on the lintel (i.e., upper door post) of every door in every house of each family or household of the Israelites.

i. Cooking style or way to cook the slain or slaughtered or killed sacrificial lamb:

The “Good” Lord Jesus Christ commanded Moses to instruct the Israelites or the Hebrews to have the slaughtered or sacrificed lamb cooked whole or intact or as a single peace by roasting, and neither dismembering the head and the limbs from its body nor removing the purtenance or entrails or bowels and other internal organs or pluck from it.

j. Serving style and/or menu or dishes available in the Passover celebration:

In the night of the original Passover or Pesach or Pascha or Pascua or Pasko observance, every family or household member among the Israelites (i.e., in the land of Goshen, inside Egypt) would have to partake or take part in eating or consuming a certain portion of the roasted sacrificial lamb, served with accompanying unleavened bread and bitter herbs.

k. The way or manner to eat the roasted sacrificial lamb:

The Israelites would have to eat as much as they can of the roasted Passover or Pesach or Pascha or Pascua or Pasko lamb. And whatever is left in the morning would have to be burned or burnt in the fire.

l. Israelite or Hebrew get- up at evening mealtime or supper or dinner with the roasted Passover lamb:

Since the Israelites would have to depart from Egypt by morning time, shortly after the very death of all the firstborn of the Egyptian people and animals, corollary or consequential or secondary to the Lord Jesus’ infliction of terrible punishment upon the wicked Egyptians, the Israelites or the Hebrews prepared themselves by dinner time, girding their loins or waists with girdles or belts, having their sandals or shoes on their feet, and holding their staffs in their hands.