Giblet Gravy

3-4 T Flour
2 C Broth (fat removed)
1/2 C Chopped giblets (heart, liver, gizzard)
1 Chopped hard-cooked egg

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.