Categories: Meats, Irish 
      Yield: 4 servings 
  
      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.