Written Answers. - Army Rations.

Tuesday, 30 June 1959

Dáil Éireann Debate
Vol. 176 No. 2

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39. Mr. Desmond asked the Minister for Defence if he will state in the form of a reply of 28th May, 1958, as regards the army scale of rations (a) the menu in respect of each day in a recent week, (b) the issues per head of dining strength in accordance with the appropriate regulations, and (c) the cost per head, per day, and per week of the army scale of rations at (i) contract prices, (ii) Dublin retail prices and (iii) national retail prices.

Mr. K. Boland: Information on Kevin Boland  Zoom on Kevin Boland  The menu in respect of each day of the week ended 19th June 1959 for a Dublin Barracks was as follows:—

Date Breakfast Dinner Tea Supper
13-6-59 Tea Oxtail Soup Tea
Bread Braised Beef Bread
Butter Brown Sauce Butter
Rasher Braised Onions Sausage
Sausage Creamed Potatoes Mash
Sultana Pudding Chelsea Buns
Custard Sauce
Tea
14-6-59 Tea Mutton Broth Tea
Bread Stuffed Roast Mutton Bread
Butter Brown Sauce Butter
Rasher Creamed Cabbage Liver Lyonnaise
Pudding Mashed Potatoes Fruit Cake
Trifle
Tea
[175][176]15-6-59 Tea Household Soup Tea Tea
Bread Boiled Bacon Bread Bacon
Butter White Sauce Butter Sandwich
Rasher Plain Boiled Peas Cornish Pasties
Pudding Mashed Potatoes Jam Tartlets
Bread and Butter
Pudding
Custard Sauce
Tea
16-6-59 Tea Oxtail Soup Tea Tea
Bread Braised Beef Bread Beef
Butter Brown Sauce Butter Sandwich
Rasher Peas Rasher and Chips
Egg Mashed Potatoes Chelsea Buns
Boiled Rice
Jam Sauce
Tea
17-6-59 Tea Kidney Soup Tea Tea
Bread Brown Stew Bread Beef
Butter Potatoes Mashed Butter Sandwich
Rasher Queen of Pudding Sausage
Egg Custard Sauce Mash
Tea B.P. Scones
18-6-59 Tea Tomato Soup Tea Tea
Bread Roast Beef Bread Beef
Butter Yorkshire Pudding Butter Sandwich
Rasher Brown Sauce Meat Loaf
Sausage Creamed Cabbage Queen Cake
Creamed Potatoes
Boiled Rice with fruit
Tea
19-6-59 Tea Celery Soup Tea
Bread Fried Whiting Bread
Butter White Sauce Butter
Kipper (fried) Boiled Peas Fish Cake
Creamed Potatoes Mashed Potatoes
Steamed Batter Raspberry Bun
Pudding
Custard Sauce
Tea

THE issues per head of dining strength, in accordance with Regulations during the week in questions were as follows:—

Item 13-6-59 14-6-59 15-6-59 16-6-59 17-6-59 18-6-59 19-6-59
Bread (lb.) 1 1 1 1 1 1 1
Butter (oz.) 2 2 2 2 2 2 2
Tea ,, ½ ½ ½ ½ ½ ½ ½
Sugar ,, 3 3 3 3 3 3 3
Milk (pint) ½ ½ ½ ½ ½ ½ ½
Rashers (oz.)
[177][178]Sausages ,, 2 2
Pudding ,, 2 2
Eggs (unit) 1 1
Kippers (oz.) 4
Potatoes ,, 14 14 14 14 14 14 14
Beef ,, 10½ 12 10½ 12
Bacon ,, 8
Mutton ,, 9
Fish ,, 8
Sausages (oz.) 2 2
Liver ,, 1.7/10
Onions ,, 2 2
Peas ,,
Cabbage ,, 7 7
Dried Fruit ,, 1 1 1
Flour ,, 2 2 2 2
Rice ,, 1 1
Prunes ,, 1
Jam ,, ½ ½ ½ ½ ½ ½
Cheese ,, ¼
Custard ,, ¾

The following statement shows the cost per head per day and per week of the food items in question:—

Contract prices Dublin and Dun Laoghaire average retail prices National average retail prices
£ s. d. £ s. d. £ s. d.
13th June, 1959 3 5 9 5 7
14th ,, ,, 3 4 5 4
15th ,, ,, 3 5 4 10 4
16th ,, ,, 3 5 5 4
17th ,, ,, 3 5 5
18th ,, ,, 3 5 5
19th ,, ,, 2 6 3 3
£1 4 £1 15 7 £1 14


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