| 1 | Preheat oven to 180c/350°F. |
| 2 | Wipe meat, season and place in a roasting pan. |
| 3 | Place pan in oven and cook for one hour. |
| 4 | Add the whiskey and wine to the pan. |
| 5 | Cook for a further hour, basting once more. |
| 6 | Remove the roast from the pan, place on a serving dish and keep warm. |
| 7 | Pour off excess fat from the meat juices, adding water to bring to about 15 oz. beat the butter into the flour to form a smooth paste. |
| 8 | Add a little of the juices to this and mix well, then pour onto juices, mixing again, and bring to the boil. |
| 9 | Simmer gently for 2-3 minutes to cook flour. |
| 10 | Correct the seasoning. |
| 11 | If the sauce is too thick, add a little more water. |
| 12 | Serve separately in a gravy boat. |
| 13 | Jacket or mashed potatoes, and a cooked green vegetable (possibly broccoli) go well with this, since the sauce is so rich. |
