Teal Winged Butcher

[scotfly]

As the name suggests this is a Butcher variation. It?s not one I?ve fished with, but it?s a pretty fly. I?ve chosen this fly to demonstrate how to prepare and tie in a teal wing??. Well actually that?s not quite true, the wing here is actually Gadwall which is a kind of darker (smoky according to Cookshill) barred feather than teal. The method used applies to teal, widgeon and gadwall and is also the same method used for bronze mallard.
For an alternative method of winging with teal see Blue Peter Ross


Instructions assume right-handed tyers.

HOOK ? Kamasan B170 #12
THREAD ? Black UTC70
RIB ? Silver Oval
TAIL ? Red Ibis (substitute)
BODY ? Flat Silver Tinsel
HACKLE ? Black Hen
WING ? Gadwall (or Teal or Widgeon)

STEP 1
Attach the thread and make enough turns to leave room for the wing and head.



STEP 2
Tie in the hackle and continue wrapping, catching in the rib.



STEP 3
Tie in the paired tail slips. Notice I?ve trimmed the butts to the same length as the body, this will help me achieve a smooth body later.



STEP 4
Tie in the tinsel, taking the thread to the shoulder.



STEP 5
Wrap the tinsel to form the body and tie off.



STEP 6
Follow with the rib and tie off.



STEP 7
Wrap and tie off the hackle.



Use your fingers and sweep the hackle fibres down the sides and secure in this position with a couple of turns of thread.



STEP 8
To prepare your wing take your chosen feather (teal, widgeon, gadwall, mallard)



Cut a section approximately 3 times the width of the finished wing.



Then with the inner (dull) side facing you fold the two outer edges in so that they meet in the middle.



Then fold the whole thing in half so that the already folded sections are on the inside.



You now have the wing ready to tie in.

STEP 9
Tie the wing in.



STEP 10
Finally whipfinish and varnish for the completed fly.