Tie in a small red duck-quill slip as a tail, one shank length long, angled slightly up.
Catch in the flat gold tinsel, then a length of green floss; wrap the floss forward in smooth touching layers to build an even body stopping one eye-length behind the eye.
Spiral the flat gold tinsel forward in 5 evenly spaced turns as a rib, tie off and snip.
Tie in a grizzly hen hackle and take 2 turns as a wet collar, or strip fibres and set them as a beard below the shank.
Roll a slip of grey mallard flank into a wing, set it low over the body with tips to the bend, and bind it down.
Form a neat head, whip finish and varnish.
Other versions
2 more in the app: Classic Recipe (2), Gregg Dressing (1940).