Oxtail Consommé with Sherry

I have more cookbooks... but many do not have recipes on page 17. It's usually some part of an intro to the cookbook. Here is a Page 17 recipe:

This rich beefy oxtail consommé takes two days to prepare, as the oxtail stock must be refrigerated overnight. But don't be put off, because for most of the time, it cooks itself, and only the final step of clarification needs attention. In fact, if you choose to skip the clarification, you will end up with a fine oxtail soup. If you do clarify the stoc