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Rare - 1857 Tabatiere Breech-loading Shotgun
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1857 Tabatiere Breech-loading Shotgun
Frequently known as “Zulu”.
Own the original!
This is a legitimate antique and not a reproduction.
Here we present a Tabatiere Breech-loading Shotgun, frequently known as “Zulu”. The origin of this shotgun is an interesting one. Originally, this was an 1857 French musket. Soon after they converted these muzzleloaders to breech-loaders, using the Snider system, so that they became known as the System 1867. They were used in the Franco-Prussian War in which the French were defeated. By the end of the war, the French decided that the converted muskets were unacceptable and once again updated their arsenals, this time with the 1874 Gras. Being that there was no military use for these surplus guns as they were, a Belgian gunmaker, Bertrand & Fils, had the idea to convert these (for a second time) into shotguns.
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This lube is made with actual bear oil! No gimmicks! Anyone else that sells a bear lube, normally fills the can with either paraffin or beeswax and adds a tiny bit of bear oil. We do not use any waxes, but a blend of our best selling anti rust ingredients and bear oil. This is a great COLD weather lube as well!
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COMFORT FOOD RECIPES FOR WINTER
RECIPE ARCHIVES
BREAKFAST~LUNCH RECIPES
DINNER RECIPES
DESSERT RECIPES
Recipes For Every Occassion and Every Season.
Dinner Recipe: Caribbean Curried Chicken
Servings: 8
Taste of Home ~ Step by Step Detailed Instructions
Having grown up in the Virgin Islands, I’ve eaten my fair share of authentic curried chicken. This healthy summer recipe hits the mark with big, bold flavors. It’s delicious served over rice.
Recipe by: Sharon Gibson ~ Hendersonville, North Carolina
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Ingredients:
- 1 tablespoon Madras curry powder
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 8 boneless skinless chicken thighs (about 4 ounces each)
- 1 medium onion, thinly sliced
- 1-1/2 cups Goya mojo criollo marinade, well shaken
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- Optional: Hot cooked rice, green onions and fresh cilantro leaves
- Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm.
- Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.
Preparation Instructions:
Dessert Recipe: Strawberry Buttermilk Skillet Shortcake
Servings: 10
Taste of Home ~ Step by Step Detailed Instructions
This scratch-made strawberry buttermilk cake is a family favorite. The recipe is over 100 years old, and I remember my grandma making it. We still carry on the family tradition by making this old-fashioned dessert recipe each summer.
Recipe by: Claudia Lamascolo ~ Melbourne, Florida
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Ingredients:
- 10 tablespoons shortening
- 1/4 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 2-1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup buttermilk
- 2/3 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 cup butter, softened
- 2 cups sliced fresh strawberries
- Whipped cream
- Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a 10- to 12-in. cast-iron or other ovenproof skillet.
- For streusel topping, in a small bowl, mix flour, sugar, cinnamon and allspice; cut in butter until crumbly. Sprinkle over batter. Top with strawberries. Bake until center is puffed and edges are golden brown, 50-60 minutes. Serve warm with whipped cream.
Streusel Topping:
Preparation Instructions:
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