Cut up a freshly roasted chicken and arrange it in an oven-proof dish.   To half a pint of double cream add 1 teaspoonful of English mustard, 2 tablespoonfuls of Worcester Sauce and salt.   Pour this over the chicken and stand it in the oven or under a grill until it browns.  

Note that this is an old recipe and a tablespoon is worth 4 teaspoons.  

Serve with basmati / patna rice fried with curry powder to taste and chutney

Variations - Cook any pieces of chicken instead of a whole bird.   When making the rice for those who don't care for spices fry some onion then add the cooked rice stir in some beaten egg until set and add some cooked peas.