Name: Drunken Pork
Ingredients: 2 -(up to); 3 lb Pork; 2 Cloves garlic; 1 Scallion stalk (up to); 6 c Water; 1 tb Salt; 1 ds Pepper; Sherry

Canon of the New Testament: 1. Early Christian writings gradually collected. Gospels. Paul’s writings (2 Peter 3:16). 2. Marcion, Gnostic heretic (139 A.D.) determined list of writings. Rejected O.T., revised Luke’s gospel, ten Pauline epistles. Restricted list. 3. Montanus claimed divine revelation. Expanded list. 4. Church responded to these attempts to expand or restrict. 5. Irenaeus, 180 A.D. cites 22 writings as acceptable: 4 gospels, Acts, 13 Pauline epistles, 1 Peter, 1, 2 John and Revelation. 6. Muratorian list - named after Italian Muratori (1740) who discovered such. Fragment dated late 2nd to 4th century. 22 books plus Apocalypse of Peter. Hebrews, 1,2 Peter, 3 John and James omitted. 7. Tertullian (150-230) – 22 books accepted: 4 gospels, Acts, 13 Pauline epistles, 1 Peter, 1 John, Jude, Revelation. 8. Origen (185-255). Three categories of writings: a. Acknowledged: 4 gospels, 13 Pauline epistles, 1 Peter, 1 John, Acts, Revelation. b. Disputed: 2 Peter, 2, 3 John, Hebrews, James and Jude; also Epistle of Barnabas, Shepherd of Hermas, Didache. c. Heretical: Gospel of Thomas, Gospel of Peter, etc. 9. Eusebius (260-340). a. Acknowledged: 4 gospels, 14 Pauline epistles (Hebrews included), I Peter, I John, Acts. b. Disputed: James, Jude, 2 Peter, 2, 3 John, Revelation. Spurious: Shepherd of Hermas, Epistle of Barnabas, Didache, Acts of Paul. c. Heretical: Gospel of Thomas, Peter, Acts of Andrew etc. 10. Codex Sinaiticus (4th century). 27 books plus Epistle of Barnabas and Shepherd of Hermas. 11. Council of Laodicea (363) - 26 books. Revelation omitted. 12. Athanasius (367) - first time list includes the 27 books of present N.T. 13. Jerome's Vulgate included 27 books of N.T. 14. Augustine (397), 3rd Council of Carthage, accepted 27 books of N.T.

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Meat	8	Servings

INGREDIENTS

2		-(up to)
3	lb	Pork
2		Cloves garlic
1		Scallion stalk (up to)
6	c	Water
1	tb	Salt
1	ds	Pepper
		Sherry

INSTRUCTIONS

1. Have pork boned and rolled. Crush garlic. Cut scallion stalk in
1/2-inch sections.
2. Bring water to a boil. Add pork, garlic, scallions, salt and pepper.
Bring to a boil again, then simmer, covered, 30 minutes.
3. Drain, reserving liquid for stock, and let meat cool; then
refrigerate overnight.
4. Cut pork in large chunks. Place in a jar or crock and add enough
sherry to fill. Cover tightly and refrigerate 1 week.
5. Drain pork, slice thin and serve cold.
REFRIGERATE FOR 1 WEEK
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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