April 19, 2001 at 3:55 PM CDT - Updated July 12 at 2:57 AM
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.