3-4 T Flour
For broth you can use the liquid the giblets were cooked in. Skim fat from the liquid. Put in a heavy pan. Mix a little broth into a smooth paste, then add a little more broth to make a smooth mixture about as thick as honey. Add flour mixture into broth pan. Cook, gently stirring, until gravy is thickened. Add chopped giblets and hard cooked egg. Serve immediately.