THE FIRST PASSOVER—PART 3
The first Passover in Egypt and every Passover Feast since then requires much work of preparation in advance. A Biblical Feast is considered a “sabbath,” a holy convocation in which no work can be done. All work of preparation must be done a day in advance.
With the Day of the Passover beginning at sundown on the 14th of Nisan, there was much work to be done before sundown. They had to purge the house of anything unclean. They had to get rid of all images relating to the Egyptian gods with whom they were familiar. They had to get all leaven (like our yeast) totally out of the house. (Leaven represents sin in typology.) Anything God might consider unclean had to be put out.
They had to prepare a spit (on which to put the lamb) over a fire to roast a lamb. Then they had to kill the lamb, catch its’ blood, dress it, and roast it. They had to prepare the bread dough, knead it (without a “rising” agent, leaven) and bake it. Bitter herbs were prepared. All of this had to be done before sundown. It was a day of preparation. It had to occur on the 13th of Nisan to prepare for the Passover on the 14th of Nisan.
After sundown, with the blood of the lamb applied to their house (doorposts, lentil) they would have supper. The meal would be roast lamb, unleavened bread, and bitter herbs. God passed over at midnight and spared them the death that hit all the firstborn males of the Egyptians.
God then ordained the next day as the Feast of Unleavened Bread, Nisan 15. It was also a sabbath to them, a holy convocation in which no work could be done.
After this, they were able to leave Egypt. They “spoiled” the Egyptians, equivalent to the “spoils of war.” They were given much gold, silver, fine garments, and many things of high value. God truly blessed them.
Keep this sequence of events in mind as we move forward into Jesus’ time at His final Passover. More next time.