Although it’s well over 50 years ago, my school dinners are still etched into my memory, probably because the menu hardly ever changed from one week/year to the next.
Monday was a sort of savoury mince stew (known as ‘splodge’) followed by chocolate sponge and custard which was ok.
Tuesday was roast beef – transparent, wafer thin slices with a slab of stodgy Yorkshire pud ¼ inch thick. Prunes and custard for afters which hardly anyone ate except for one kid who had a whole bowl full one day. We didn’t see him again all afternoon.
Wednesday was minced beef pie (possibly made from Monday’s left over splodge) with rice pudding for afters. The rice pudding however was basically a bowl of warm milk with great gobs of congealed rice floating in it (known naturally as ‘ricebergs’ and probably capable of sinking the Titanic).
Thursday was some sort of gristly meat with rhubarb for pudding.
Friday of course was bony fish and mash usually with lemon curd sponge for pud which again was ok.
Six years without a single chip