3 lb Sirloin roast

      2 fl Whiskey

     10 fl Red wine

      1 oz Butter

      2 oz Flour

      1 x  Salt and pepper

  Preheat oven to 180C/350F. Wipe meat, season and place in a roasting pan.
  Place pan in oven and cook for one hour. Add the whiskey and wine to the
  pan. Cook for a further hour, basting once more. Remove the roast from the
  pan, place on a serving dish and keep warm. 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.  Add a little of the juices to this and
  mix well, then pour onto juices, mixing again, and bring to the boil.
  Simmer gently for 2-3 minutes to cook flour.  Correct the seasoning. If
  the sauce is too thick, add a little more water.  Serve separately in a
  gravy boat.  Jacket or mashed potatoes, and a cooked green vegetable
  (possibly broccoli) go well with this, since the sauce is so rich.