Title: Amy nelson's giblet gravy
 Categories: Holiday
      Yield: 2 Servings
 
      8 c  Broth
      4 tb Roux (8 tbsp. flour and 8
           -tbsp. butter, mixed) (up to
           -8)
           Neck; liver and gizzard
           -(cooked), chopped
      6    Hard-boiled egg; chopped
      2 tb Parsley; chopped
      2 tb Pimento; chopped
 
  Bring broth to a boil and thicken with roux. (Add more roux to desired
  gravy thickness) Remove meat from cooked neck and liver and gizzard.
  Chop meat and add to broth. Add eggs, parsley and pimento and season
  to taste. Makes about 2 quarts gravy.