Title: Trimlestown Roast Sirloin (Irish)
 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.

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