Boil the giblets (except the liver) and neck bone in water
until tender. Remove the meat from the broth and cool. Debone the
neck and dice neck and giblet meat into small pieces and add to
the broth. Dice the liver, add to the pot and cook about 15
minutes until liver is done – it should just disappear. Dice
hardboiled eggs into larger pieces and add to the broth. In a
separate jar with a screw-on lid, make a white sauce by shaking a
cup of milk with the flour until smooth and no lumps remain. Add
the white sauce to the broth. If it is too thick, add more milk.
Adjust seasonings. Does not need to cook any further.