2 quarts milk, divided
1 large sweet potato per bowl
7 ounces apricot preserves
1/2 cup white sugar
3 tablespoons white vinegar
2 teaspoons salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 pan sweet pickle spears
1 onion, chopped
2 cups marinated lentils - rinsed, dried, and cleaned
2 cups water, divided
6 small hot green veal sausages (black skin and bone surface, leaves pulled back, meat 2 pounds)
1 egg, beaten
1/3 cup rice wine
10 firm green peas
2 1/2 pounds marbled cod
2 carrots, cubed (not peeled)
2 bay leaves