Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Meat drippings -- (fat and juices)
   2      tablespoons   All-purpose flour
                        Giblets
   4      cups          Salted water
     1/4  teaspoon      Salt
     1/4  teaspoon      Pepper

Preparation:

Cook gizzard, heart and neck of fowl in 4 cups salted water 1 to 2 hours or until tender. Add liver the last thirty minutes. Remove meat from neck and finely chop giblets.Pour 2 tablespoons drippings to pan. Stir in flour. (Measure accurately so gravy is not greasy.) Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in liquid from giblets. Stir in giblets. Heat until hot.