Name: Mohammedan Firepot
Ingredients: 10 -(up to); 12 c Beef or mutton stock (up to); 4 lb Lamb fillet; 2 lb Lamb or beef liver; 2 lb Lamb kidneys; 2 lb Chinese cabbage; 1 lb Spinach; 1/4 lb Rice noodles

There can be no doubt whatever that the Spirit calls no person to do what the Word dictated by him, forbids. The Spirit cannot contradict himself. No human being is entitled to advance a specific call of the Spirit for him individually to do or teach something contrary to or beside the Scriptures previously given to the church… Hence, when a woman preacher professes to have felt this call that the Word distinctly precludes from the work…although we may ascribe her mistake to an amiable zeal, yet we absolutely know she is mistaken; she has confounded a human impulse with the Spirit’s calling.

Robert Dabney

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Meat	8	Servings

INGREDIENTS

10		-(up to)
12	c	Beef or mutton stock (up to)
4	lb	Lamb fillet
2	lb	Lamb or beef liver
2	lb	Lamb kidneys
2	lb	Chinese cabbage
1	lb	Spinach
1/4	lb	Rice noodles

INSTRUCTIONS

A variant of the Firepot, from Northern China, where lamb predominates, is
known as the Mohammedan Firepot. Although rice may be served with it, the
usual accompaniments are steamed breads, steamed dumplings, sesame seed
buns or onion biscuits. (Hot rolls or toasted buns can substitute for
these.)
See "Firepot" for instructions, etc.
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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