The giblets are stewed for hr. or until tender, with the onion. The liquid in which they are cooked makes the gravy for the roast bird. Remove all bones from the neck and the lining of the gizzard and chop or mince the flesh of the giblets. Soak the crumbs in sufficient boiling stock to moisten them. Melt the fat. Beat the egg. Mix all the ingredients together and season the mixture to taste.
Use for chicken or turkey.