Completely Unexpected Tales Read online

  ROALD DAHL

  Completely Unexpected Tales

  PENGUIN BOOKS

  Contents

  Tales of the Unexpected

  Taste

  Lamb to the Slaughter

  Man from the South

  My Lady Love, My Dove

  Dip in the Pool

  Galloping Foxley

  Skin

  Neck

  Nunc Dimittis

  The Landlady

  William and Mary

  The Way Up To Heaven

  Parson’s Pleasure

  Mrs Bixby and the Colonel’s Coat

  Royal Jelly

  Edward the Conqueror

  More Tales of the Unexpected

  Poison

  The Sound Machine

  Georgy Porgy

  Genesis and Catastrophe

  The Hitch-hiker

  The Umbrella Man

  Mr Botibol

  Vengeance Is Mine Inc.

  The Butler

  PENGUIN BOOKS

  COMPLETELY UNEXPECTED TALES

  Roald Dahl’s parents were Norwegian, but he was born in Llandaff, Glamorgan, in 1916 and educated at Repton School. On the out-break of the Second World War, he enlisted in the RAF at Nairobi. He was severely wounded after joining a fighter squadron in Libya, but later saw service as a fighter pilot in Greece and Syria. In 1942 he went to Washington as Assistant Air Attaché, which was where he started to write, and then was transferred to Intelligence, ending the war as a wing commander. His first twelve short stories, based on his wartime experiences, were originally published in leading American magazines and afterwards as a book, Over to You. All of his highly acclaimed stories have been widely translated and have become bestsellers all over the world. Anglia Television dramatized a selection of his short stories under the title Tales of the Unexpected. Among his other publications are two volumes of autobiography, Boy and Going Solo, his much-praised novel My Uncle Oswald, and Roald Dahl’s Book of Ghost Stories, of which he was editor. During the last year of his life he compiled a book of anecdotes and recipes with his wife, Felicity, which was published by Penguin in 1996 as Roald Dahl’s Cookbook. He is one of the most successful and well known of all children’s writers, and his books are read by children all over the world. These include James and the Giant Peach, Charlie and the Chocolate Factory, The Magic Finger, Charlie and the Great Glass Elevator, Fantastic Mr Fox, The Twits, The Witches, winner of the 1983 Whithread Award, The BFG and Matilda.

  Roald Dahl died in November 1990. The Times described him as ‘one of the most widely read and influential writers of our generation’ and wrote in its obituary: ‘Children loved his stories and made him their favourite… They will be classics of the future.’ In 2000 Roald Dahl was voted the nation’s favourite author in the World Book Day poll.

  For more information on Roald Dahl go to www.roalddahl.com

  ROALD DAHL IN PENGUIN

  Fiction

  Over to You Someone Like You

  Kiss Kiss Switch Bitch

  Tales of the Unexpected My Uncle Oswald

  More Tales of the Unexpected

  The Wonderful Story of Henry Sugar

  The Best of Roald Dahl

  Roald Dahl’s Book of Ghost Stories (editor)

  Completely Unexpected Tales

  Ah, Sweet Mystery of Life

  The Collected Short Stories of Roald Dahl

  Non-Fiction

  Boy Going Solo

  (also published together in one volume)

  Roald Dahl’s Cookbook

  (with Felicity Dahl)

  Tales of the Unexpected

  Taste

  There were six of us to dinner that night at Mike Schofield’s house in London: Mike and his wife and daughter, my wife and I, and a man called Richard Pratt.

  Richard Pratt was a famous gourmet. He was president of a small society known as the Epicures, and each month he circulated privately to its members a pamphlet on food and wines. He organized dinners where sumptuous dishes and rare wines were served. He refused to smoke for fear of harming his palate, and when discussing wine, he had a curious, rather droll habit of referring to it as though it were a living being. ‘A prudent wine,’ he would say, ‘rather diffident and evasive, but quite prudent.’ Or, ‘A good-humoured wine, benevolent and cheerful – slightly obscene, perhaps, but none the less good-humoured.’

  I had been to dinner at Mike’s twice before when Richard Pratt was there, and on each occasion Mike and his wife had gone out of their way to produce a special meal for the famous gourmet. And this one, clearly, was to be no exception. The moment we entered the dining-room, I could see that the table was laid for a feast. The tall candles, the yellow roses, the quantity of shining silver, the three wineglasses to each person, and above all, the faint scent of roasting meat from the kitchen brought the first warm oozings of saliva to my mouth.

  As we sat down, I remembered that on both Richard Pratt’s previous visits Mike had played a little betting game with him over the claret, challenging him to name its breed and its vintage. Pratt had replied that that should not be too difficult provided it was one of the great years. Mike had then bet him a case of the wine in question that he could not do it. Pratt had accepted, and had won both times. Tonight I felt sure that the little game would be played over again, for Mike was quite willing to lose the bet in order to prove that his wine was good enough to be recognized, and Pratt, for his part, seemed to take a grave, restrained pleasure in displaying his knowledge.

  The meal began with a plate of whitebait, fried very crisp in butter, and to go with it there was a Moselle. Mike got up and poured the wine himself, and when he sat down again, I could see that he was watching Richard Pratt. He had set the bottle in front of me so that I could read the label. It said, ‘Geierslay Ohligsberg, 1945’. He leaned over and whispered to me that Geierslay was a tiny village in the Moselle, almost unknown outside Germany. He said that this wine we were drinking was something unusual, that the output of the vineyard was so small that it was almost impossible for a stranger to get any of it. He had visited Geierslay personally the previous summer in order to obtain the few dozen bottles that they had finally allowed him to have.

  ‘I doubt whether anyone else in the country has any of it at the moment,’ he said. I saw him glance again at Richard Pratt. ‘Great thing about Moselle,’ he continued, raising his voice, ‘it’s the perfect wine to serve before a claret. A lot of people serve a Rhine wine instead, but that’s because they don’t know any better. A Rhine wine will kill a delicate claret, you know that? It’s barbaric to serve a Rhine before a claret. But a Moselle – ah! – a Moselle is exactly right.’

  Mike Schofield was an amiable, middle-aged man. But he was a stockbroker. To be precise, he was a jobber in the stock market, and like a number of his kind, he seemed to be somewhat embarrassed, almost ashamed to find that he had made so much money with so slight a talent. In his heart he knew that he was not really much more than a bookmaker – an unctuous, infinitely respectable, secretly unscrupulous bookmaker – and he knew that his friends knew it, too. So he was seeking now to become a man of culture, to cultivate a literary and aesthetic taste, to collect paintings, music, books, and all the rest of it. His little sermon about Rhine wine and Moselle was a part of this thing, this culture that he sought.

  ‘A charming little wine, don’t you think?’ he said. He was still watching Richard Pratt. I could see him give a rapid furtive glance down the table each time he dropped his head to take a mouthful of whitebait. I could almost feel him waiting for the moment when Pratt would take his first sip, and look up from his glass with a smile of pleasure, of astonishment, perhaps even of wonder, and then there woul