asked the Minister for Defence if he will state in respect of each day in a recent week as regards any selected Dublin barracks (a) the menu of the day, and (b) the quantity of each item of food on the menu issued to Army personnel in accordance with the Army scale of rations.
Written Answers. - Army Rations.
(a) The menu in respect of each day of the week ending on Friday, 1st November, 1957, for a Dublin barracks was as follows:—
|
Date |
Breakfast |
Dinner |
Tea |
Supper |
|
26 Oct., '57 |
Tea, Bread and Butter, Rasher and Pudding. |
Bacon and Cabbage Soup, Boiled Bacon, Cabbage, White Sauce, Steamed Potatoes, Baked Jam Roll and Custard. Tea. |
Tea, Bread and Butter, Fried Egg and Potato Cakes, Raspberry Buns. |
|
|
27 Oct., '57 |
Tea, Bread and Butter, Rasher and Sausage. |
Beef Stew, Steamed Potatoes, mixed vegetable, Baked Rice Pudding, Tea. |
Tea, Bread and Butter, Cold Roast Beef, Saute Potatoes. |
|
|
28 Oct., '57 |
Tea, Bread and Butter, Rasher and Egg. |
Mixed Veg. Soup, Fried Steak and onions, brown gravy, steamed potatoes, Tea, tapioca fruit pudding. |
Tea, Bread and Butter, Rasher, Rissole mash. |
Soup, Bread. |
|
29 Oct., '57 |
Tea, Bread and Butter, Rasher and Egg. |
Beef Broth, Roast Beef, Turnips, brown gravy, steamed potatoes, Queen of pudding, Tea. |
Tea, Bread and Butter, Meat Pie, Chester cake. |
Tea, sandwiches |
|
30 Oct., '57 |
Tea, Bread and Butter, Rasher and Pudding. |
Brown stew, Mixed vegetables, Steamed potatoes, baked bread pudding and custard, Tea. |
Tea, Bread and Butter, Scrambled Egg, Jam Fritters. |
Tea, Fruit Scones. |
|
31 Oct., '57 |
Tea, Bread and Butter, Rasher and Sausage. |
Household soup, Roast Beef, Onions, brown gravy, steamed potatoes, Rice Pudding, Tea. |
Tea, Bread and Butter, Sausage and Chips. |
Tea, Sandwiches. |
|
*1 Nov., '57 |
Tea, Bread and Butter, Rasher and Egg. |
Beef Broth, Roast and Braised Beef, Turnips, Brown Gravy, Mashed Potatoes, Tea, Tapioca pudding. |
Tea, Bread and Butter, Shepherds Pie, Fruit Scones. |
NOTES.
*(1) Friday, 1st November, '57, was NOT a day of abstinence.
(2) The egg issues for tea on the 26th and 30th October were made from savings accruing by reason of personnel being absent on week-end leave.
(b) Certain items (e.g., vegetables, ingredients of sweet) are not necessarily issued on day of consumption. The issues of such items on a given day do not, therefore, necessarily correspond precisely with the menu. The issues, per head of dining strength, in accordance with Regulations during the week ending on the 1st November, 1957, were as shown in the following statement:—
|
26 Oct. |
27 Oct. |
28 Oct. |
29 Oct. |
30 Oct. |
31 Oct. |
1 Nov. |
|
|
Bread (lbs.) |
1 |
1 |
1 |
1 |
1 |
1 |
1 |
|
Butter (ozs.) |
2 |
2 |
2 |
2 |
2 |
2 |
2 |
|
Tea (ozs.) |
½ |
½ |
½ |
½ |
½ |
½ |
½ |
|
Sugar (ozs.) |
3 |
3 |
3 |
3 |
3 |
3 |
3 |
|
Milk (pints) |
½ |
½ |
½ |
½ |
½ |
½ |
½ |
|
Rashers (ozs.) |
1½ |
1½ |
1½ |
1½ |
1½ |
1½ |
1½ |
|
Pudding (ozs.) |
2 |
— |
— |
— |
2 |
— |
— |
|
Sausages (ozs.) |
— |
2 |
— |
— |
— |
2 |
— |
|
Eggs (units) |
— |
— |
1 |
1 |
— |
— |
1 |
|
Potatoes (ozs.) |
14 |
14 |
14 |
14 |
14 |
14 |
14 |
|
Beef (ozs.) |
— |
12 |
12 |
12 |
12 |
12 |
12 |
|
Bacon |
8 |
— |
— |
— |
— |
— |
— |
|
Cabbage (ozs.) |
7 |
— |
— |
— |
— |
— |
— |
|
Peas (ozs.) |
— |
1½ |
— |
— |
— |
— |
— |
|
Carrots (ozs.) |
— |
— |
2 |
— |
4 |
— |
— |
|
Parsnips (ozs.) |
— |
— |
2 |
— |
— |
— |
— |
|
Onions (ozs.) |
— |
— |
— |
— |
— |
2 |
— |
|
Turnips (ozs.) |
— |
— |
— |
4 |
— |
— |
4 |
|
Cornflour (ozs.) |
1 |
— |
— |
— |
— |
— |
— |
|
Custard (ozs.) |
— |
— |
3/5 |
— |
— |
— |
— |
|
Rice (ozs.) |
— |
1 |
— |
— |
— |
— |
— |
|
Tapioca (ozs.) |
— |
— |
— |
1 |
— |
— |
— |
|
Dried Fruit (ozs.) |
— |
— |
— |
— |
1 |
1 |
1 |
|
Flour (ozs.) |
— |
— |
— |
— |
2 |
2 |
2 |
|
Jam (ozs.) |
½ |
— |
— |
½ |
½ |
— |
— |
|
Marmalade (ozs.) |
— |
½ |
— |
— |
— |
½ |
½ |
|
Cheese (ozs.) |
— |
— |
¼ |
— |
— |
— |
— |