In addition to having been recorded in the New Testament by Saints Mark and Matthew, "The Last Supper", the last meal shared by Jesus and the twelve disciples, has also been immortalized by dozens of well known artists. The best known representation of that meal is probably the fresco painted by Leonard da Vinci between 1495 - 1498 on the wall of the Monastery of Santa Maria delle Grazie in Milan, but many other renowned artists have devoted their efforts to capturing the mood and meaning of this dinner.

In addition to frescoes, paintings and etchings by Raphael, Titian, Correggio, Tintoretto, Rembrandt and Salvatore Dali, the last public meal of Jesus has also been portrayed in 5th and 6th century Byzantine mosaics, in a 13th century bas relief on the eastern transept of the Cathedral in Strasbourg and in a 15th century bronze relief by Donatello now found in the church of San Giovanni in Siena.

Even though Jesus' last supper is one of the most frequently portrayed historical and religious events in history, neither Matthew nor Mark made a record of what dishes were served, so little is known about what Jesus and his disciples actually ate. Although it is impossible know precisely what dishes were served, both the New Testament and historical records give us a good many clues. By putting Jesus and the disciples into the historical and social context of their time, we can reconstruct that meal with a reasonable amount of certainty.

According to the New Testament (Matthew 26 and Mark 14), the meal was intended to celebrate the Passover, the "feast of the unleavened bread". Both accounts agree that two of the disciples had come into the city of Jerusalem, there to find a home at which Jesus and the disciples could enjoy their holiday meal. The year was probably A.D. 33, and even then the holiday was a commemoration tion of the Hebrew's freedom from slavery in ancient Egypt nearly two thousand years before Jesus was born.

There are good reasons to think that the meal upon which Jesus dined was traditional to that holiday, and thus would have included the unleavened bread today known as "matzo", which is meant to call to memory the haste with which the Hebrews had to prepare for their exodus from Egypt. On the table would have also been a bowl of salted water to recall the tears shed in Egypt and a small bowl of "marror", which is a bitter herb or vegetable meant to remind the people of the bitterness of slavery. Because in Jesus' time, the holiday also marked the time of the early spring harvest, the table would have been decorated with fresh fruits, green almonds and walnuts, and sprigs of freshly picked herbs. There would also have been a pitcher of wine on the table, because the traditional meal of this holiday has always been accompanied by four glasses of wine. The meal itself would have been festive, for in addition to recalling the bitter days of slavery, the holiday is also dedicated to the celebration of freedom.

In addition to the serving plates that held the food and the goblets for the wine, little else would have been on the table. Napkins were not yet in use and the fork had not yet been invented. Each guest would have brought his own knife for use in cutting meat, but most of the eating would have been done with the fingers. Because this made for sticky fingers, servants were generally available to offer bowls of water in which the guests could occasionally clean their fingers.

The meal would probably have started with Jesus and each of the disciples dipping a sprig of parsley into the salty water and then eating it, accompanied by a glass of wine. Jesus, as the most revered person at the table would then have broken the matzo and shared it with the disciples, each dipping it into the marror before eating it. According to the custom of that time, the marror was made by grating white horseradish and then adding to it some finely chopped herbs such as thyme, savory, rosemary or coriander.

Between the 1st and 3rd centuries, A.D., such holiday meals invariably opened with a simple vegetable soup. The second course was determined by the economic ability of the host, but, because Jesus was such an honored guest, the owner of the home in which this particular meal was served would have been sure to have prepared roast lamb, the most highly valued of dishes for the celebration. It was not traditional at that time in Jerusalem to serve a dessert course, but celebratory meals such as this came to an end after the guest ate the fresh fruits and nuts that had been put on the table for decorations.

The recipes that follow are typical of those served in Jerusalem during the first century A.D. and will allow a realistic replication of the dinner that was served to Jesus and the disciples. The meal is as appropriate for celebrating the Jewish Passover as it is the Chrsitian Easter. Serving the meal with wine, matzo and marror nd decorating the table as described above will add even greater meaning to such a meal. If, for religious or social reasons, wine cannot be served, do not hesitate to offer your guests grape juice. Both recipes are designed to serve 4 - 6.

Vegetable Soup

2 Tbsp. goose or chicken fat
3 large onions, sliced thinly
1 stick celery, chopped
6 slices smoked goose breast (optional), fried until crisp
1 cup dry white wine
6 cups light beef or veal stock
2 potatoes, cut in small cubes
1 cabbage, cored and cut into 6 wedges
1/2 tsp. each thyme and parsley pinch of nutmeg
salt and pepper to taste
2 egg yolks parsley, chopped, for garnish

In a heavy saucepan melt the fat and in this saute the onions. When the onions begin to brown add the celery. If using the goose breast, add this also. Continue to saute until the onions are golden brown and then pour in the wine. Bring to a boil and then add the stock, potatoes, thyme, parsley, nutmeg and salt and pepper to taste. Bring to a boil again and then reduce the flame. Cover and simmer for ten minutes and then add the cabbage. Cover again and continue to simmer until the potatoes are soft (10 - 20 minutes longer).

Before serving put the egg yolks in a small bowl and beat them lightly. To these add, stirring constantly, 3 - 4 Tbsp. of the hot soup and, when these are well blended, return them to the soup and stir well. Correct the seasoning, garnish with the chopped parsley and serve hot.

Roast Lamb

3 Tbsp. chicken fat
1 leg of baby lamb, about 1 1/2 kilos or 1 shank portion of leg of lamb
salt, pepper and paprika to taste
1 clove garlic, crushed
2 cups chicken stock
2 Tbsp. vinegar
3 slices fatty smoked goose breast
2 sprigs parsley
2 - 3 garlic cloves, whole
1 bay leaf
juice of 1 lemon
1/4 tsp. each rosemary, oregano, ground cumin and paprika

With the chicken fat rub the lamb well and then sprinkle gener- ously with salt, pepper and paprika. Rub in the crushed garlic, transfer to a roasting pan and roast for 15 minutes in an oven that has been preheated to 210 degrees Celsius (425 Fahrenheit), turning once.

While the lamb is roasting combine the remaining ingredients in a saucepan and bring to the boil. Reduce the oven temperture to 180 degrees Celsius (350 Fahrenheit), pour over 1/2 cup of the liquids and continue roasting, allowing about 35 minutes per kilo and basting every 10 minutes with more of the liquids. When the roast is done remove to a platter to keep warm. Transfer the roasting pan to the top of the stove and, bring to a boil, scraping the sides and bottom of the pan. Season this gravy to taste with salt and pepper and serve the gravy in a sauceboat.

© Daniel Rogov