Made two gallons of veal stock with a nice body and taste and then
went on to make Sauce Espagnol.
The instructions were to reduce by half or simmer for an hour.

An hour passed and it wasn't reduced by half and the taste just didn't
seem finished, so I continued.

I reduced six cups of stock to two cups of Sauce. I like the taste,
but don't know if I went too far.

Any guideline for how much to reduce? - Mike