Nothing, in fact, has done more harm to Christianity than the practice of filling the ranks of Christ's army with every volunteer who is willing to make a little profession, and talk fluently of his experience. It has been painfully forgotten that numbers alone do not make strength, and that there may be a great quantity of mere outward religion, while there is very little real grace. Let us all remember this. Let us keep back nothing from young professors and inquirers after Christ. Let us not enlist them on false pretenses. Let us tell them plainly that there is a crown of glory at the end. But let us tell them no less plainly, that there is a daily cross in the way.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats		Lamb/mutton, Greece, Archived	4	Servings

INGREDIENTS

2 1/2	lb	Stewing lamb, cut in cubes
1 1/2		Lemon
1/2	c	Butter
2	lb	Chopped tomatoes
2	ts	Salt
1/4	ts	Pepper
	sm	Piece cinnamon (optional)
1	tb	Sugar (optional)

INSTRUCTIONS

Sprinkle lemon juice over meat and leave for 1 hour.  Heat butter in a
frying pan and brown meat.  Transfer to large saucepan.  Put tomatoes in
frying pan.  Add salt, peeper, cinnamon and sugar.  Boil for 5 minutes and
add to meat.  Simmer covered for 2 hours.  Serve with potatoes, rice,
macaroni or spaghetti.  Serves 4 to 5. Arni Kapama (Lamb Stew)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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