Barbara Yancy took a great deal of pride in her table and was a superb cook, but like many (if not most) such people, she was an absolute tyrant in the kitchen (both characteristics she passed down to her daughter), demanding absolute obedience to instruction and perfection in results. Her Thanksgiving table was a symphony of flavor, and her crowning note, the one dish made at the last possible moment and brought to the table with a flourish once everyone was seated before the blessing, was her giblet gravy, which was only made for a holiday table and had to be done just so. You must use a quart of the clearest, most flavorful broth, and thicken it with corn starch made into a thin paste with water. To this cream the yolks of at least two boiled eggs with some of the liquid and add to the gravy for added richness and color. Then add four more chopped hard boiled eggs (yolks and whites), the cooked and chopped livers and gizzards of the turkey as well as the hen you used for your stock, but not the meat from the necks, which she considered superfluous and, well, “messy-looking”; salt to taste and season with black pepper. This gravy went over dressing and potatoes as well as rolls.