Categories: Sauces 
      Yield: 6 servings 
  
      2 c  Basic Brown Sauce (See                   -Bovril) 
           -Sauces)                          1/4 c  Dry Sherry 
      2 tb Meat Extract (Such As           
  
  The Spanish in this sauce comes from the addition of sherry. The aromatic 
  brown sauce goes very well with roast beef, ham, or pork and even tastes 
  wonderful over baked potatoes. You can substitute Maderia for the sherry if 
  you'd like a slightly sweeter sauce. 
   
  Place the brown sauce in a medium-size saucepan and reduce over low heat by 
  one third, about 15 minutes or more. Stir in the extract and simmer an 
  additional 15 minutes. Add the sherry and cook gently for 5 minutes longer. 
  Serve immediately. 
   
  Yield:  About 2 cups of sauce. 
   
  From The Complete Book Of Sauces by Sallie Y. Williams