In whom is the New Covenant fulfilled? [Several suggestions] have been given (one's decision on this question will be determined by the interpretation of Luke 22:20 (Mt. 26:28; Mark 14:24); 1 Cor. 11:25; 2 Cor. 3:6; Hebrews 8:6-13; 9:15; 10:15; 10:19ff.). 1. The New Covenant was given exclusively for ethnic Israel and will therefore be fulfilled only in her at the end of the age when Israel as a nation is saved. The Church has no part in the blessings of this covenant. 2. There are two New Covenants, one for ethnic Israel and one for the Church. 3. There is only one New Covenant, for Israel, in which the Church shares spiritually. I.e., those blessings in the covenant which pertain to salvation are equally enjoyed by the Church, but those that pertain to earthly prominence in the land belong solely to Israel. 4. There is only one New Covenant. The Church, being the historical continuation of the believing remnant within Israel, is the recipient of its blessings. Thus, both believing Jews and believing Gentiles, the latter of whom have been graciously included in the covenants of promise (Eph. 2:12), together and equally enjoy the fulfillment of all aspects of the New Covenant. According to this view, there is a biblical expectation of a mass salvation among the Jewish people who will then be incorporated into the Church, the body of Christ. 5. There is only one New Covenant, of which the Church, which has replaced Israel in the purposes of God, is the recipient. This is commonly referred to as Replacement Theology. According to this view, there is no biblical expectation of a mass salvation among the Jewish people. 6. here are two covenants, one for the Jewish people and one for those (whether Jew or Gentile) who embrace Jesus as Messiah. The latter comprise the Church. The former are Jews who need not believe that Jesus is the Messiah but who relate savingly to God via Judaism.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Rick, Stein	4	servings

INGREDIENTS

175	g	Dried butter; (lima) beans
100	g	Rindless smoked streaky bacon; in one piece, 1
		; small onion,
		; chopped
1	tb	Sunflower oil; if needed
300	ml	Fresh chicken stock
3		Ears sweetcorn
50	ml	Double cream
4		Pieces unskinned thick striped bass or; (175-225g)
		; haddock fillet
15	g	Butter; melted
2	tb	Chopped chives; extra to garnish
		Salt and freshly ground black pepper

INSTRUCTIONS

1 Put the dried beans into a pan and cover with plenty of water.
Bring to the boil, cover, remove from the heat and soak for two hours.
2 If you're going to barbecue the fish, make sure you light it a good
40 minutes before cooking it. Cut the bacon into 5mm/ 1/4" dice, put
into a pan and cook on a low heat until the fat begins to melt.
3 Raise the heat a little and fry in its own fat until crisp and
golden. Add the onion and sunflower oil if dry and cook for five
minutes until soft.
4 Drain the beans and add with the stock. Simmer gently for 25 minutes
until just tender and the stock is well reduced. Stand the sweetcorn
up on a chopping board and slice away all the kernels. Add the
sweetcorn to the beans and cream and simmer for five minutes.
5 If you are going to grill the fish, preheat to high. Brush both
sides of the haddock pieces with butter and season. Place skin-side
down on the barbecue or skin-side up on a lightly oiled baking sheet
or the rack of the grill pan and cook for 7-8 minutes.
6 Stir the chives into the beans and season. Spoon the mix into four
warmed soup plates and top with the haddock. Scatter over the chives
and serve.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.

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