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.
