Meals were generally monotonous and uncreative, prepared by a cook, not always an expert, who often had few quality supplies with which to work. The main requirement for cooks was to be able to boil water and keep the galley clean.
On many vessels the daily menu followed a regular sequence week after week:
Sunday: "Duff again"
On a good week there might be:
Monday and Thursday: pork, beans and corn,
Tuesday and Saturday: codfish and potatoes
Wednesday: mush and beef on
Friday: rice and beef
Sunday: Beef and "duff" on Sunday.
But there were no promises.