2 3/4 c. water
1 tsp. salt
1 onion, chopped fine
1/4 c. drippings from roasting fowl
4 tbsp. all-purpose flour
Several celery leaves

Wash giblets carefully. Place in pan. Add water, salt, onion and celery leaves. Cook until giblets are tender. Remove giblets; strain broth. There should be 2 cups. Chop giblets in small pieces. Blend drippings and flour together. Add broth. Cook until thickened, stirring frequently. Add chopped giblets to gravy. Add 1 chopped hard boiled egg.