Giblet Gravy

Source: Vintage Vicksburg

Giblets and neck from 1 turkey
1 1/2 quarts water
2 chicken bouillon cubes
1 onion, quartered
1 carrot, quartered
2 ribs celery with leaves
1 bay leaf
1 tsp salt
pepper, to taste
6 tablespoons flour
1/2 cup water
2 hard-cooked eggs, sliced or chopped
1/2 to 1 tablespoon Kitchen Bouquet browning and seasoning sauce

Cover neck and giblets except liver with water in a pot. Add bouillon cubes, onion, carrot, celery, bay leaf, salt, and pepper. Boil, covered, for 1 hour. Add liver and cook 15 minutes longer. Add 1 cup of the stock [giblet broth] to drippings in turkey roaster. Bring to a boil, stirring well to loosen all brown bits from sides of pan. Degrease if necessary. Add about 2 more cups giblet broth, stirring to blend. Reduce heat. Make paste from flour and 1/2 cup water until very smooth. Add slowly to gravy mixture and continue to cook slowly, stirring constantly until slightly thickened. Remove giblets and chop. Add to gravy along with eggs. Pieces of meat pulled from neckbone may be added also. Adjust seasonings. If color of gravy is not dark enough, add up to 1 tablespoon of Kitchen Bouquet. Yield: 5 cups.