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1
Heat your oven to 350F.
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2
Wipe the meat, season to taste with salt and pepper and place in a roasting pan.
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3
Place the pan in the oven and cook for one hour.
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4
Add the whiskey and wine to the pan.
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5
Cook for a further hour, basting once or twice.
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6
Remove the roast from the pan, place on a serving dish and keep warm.
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7
Pour off the excess fat from the meat juices, adding water to bring to about 15 fluid ounces.
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8
Beat the butter into the flour to form a smooth paste.
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9
Add a little of the juices to this and mix well, then pour onto the juices, mixing again, and bring to the boil.
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10
Simmer gently for 2-3 minutes to cook the flour.
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11
Correct the seasoning, if necessary.
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12
If the sauce is too thick, add a little more water.
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13
Serve separately in a gravy boat.
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14
Serve with potatoes cooked in their jackets and a cooked green vegetable.
