Giblet Gravy

Giblet Gravy

1 pound of gizzards

2 bundles of green onions (chopped)

1 cup chopped celery

3 boiled eggs

½ cup oil

1 quart water

½ cup flour

Salt and pepper

Boil gizzards and salt in water until tender. Cool and chop. Save water. Add celery, onions, and gizzards to the water. Cook until tender. Brown flour in oil. You may have to add more flour. Pour in gizzard mixture. Cook over medium heat until slightly thickened. You may need to add more water. Chop boiled eggs and add to gravy. Pepper to taste.