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In the late 1800s, St. Louis became known for its stockyards and the masses of cattle that moved through the city. Back then, nothing went to waste and soon a unique dish started appearing widely on South St. Louis's restaurant menus — fried-brain sandwiches. Thin slices of calves' brains were served on white or rye toast — sometimes with a slab of onion. One iconic sign advertising a drive-in that sold brains for 25 cents appeared on the side of a brick building on Choteau Avenue. Sadly, the building is long gone, but fried-brain sandwiches can reportedly still be found at a few area eateries.
100% combed and ringspun cotton, preshrunk, 4.2 oz.