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Leg of Mutton with Oysters

Have the butcher bone the leg, afterward sawing the bones into short lengths. Put these bones in a deep saucepan, cover with two quarts of water, add a bit of bay leaf, one-half of a small carrot, sliced, and one small onion, cover and simmer until reduced one-half. Wash and drain two dozen large oysters and cut into bits, add one cupful of bread crumbs, one-half teaspoonful of onion juice, onehalf of a teaspoonful of salt, a dash of cayenne and onequarter of a cupful of melted butter. Stuff the meat with this and skewer into shape; lay in a deep 'pan on a bed of thinly sliced (and very few) onions and carrots, strain over it the broth from the bones, add one-half of a teaspoonful of salt, cover tightly and cook in a moderate oven twenty-five minutes to the pound-thirty,if liked very well done. Strain, thicken and color the gravy with a little vegetable coloring and serve in a separate boat.