Recipe:
Hook:size 18 to 14 grub hook. Tiemco 2457 or Paartridge YK4A
Thread: UNI 6/0 chartreuse, wine or black.
Wing: Mallard flank.
Body: Tying thread
Thorax: Peacock herl.
Hackle: Black hen, soft.
Use a wide gap or grub hook in size 20 to 12 and wrap it with thread of a colour of your choice. Shown is chartreuse but claret, red or black works well. Wrap a bump of thread over the barb.Take a white small mallard flank feather pul away the fluff then pull the fibres in the reverse manner in order to create the wing. Tie in and then clip the tip of the feather off. This step needs to be shown in more detail but study the photo and you will understand the meaning of this instruction.Select a peacock herl with a full web and the wrap several turns over the tie in of the wing.Wrap in a hackle, in this case a black hen hackle.Whip finish the head
Tied by Wally Nowak
