Source: Atlas Obscura
In the late 19th and early 20th centuries, East St. Louis, Illinois, was a meatpacking juggernaut. And while cows may not seem like they have much going on upstairs, each animal that went to slaughter had a brain—and each brain made for cheap sandwich filling.
To make the concept more palatable, diner cooks across the river in St. Louis, Missouri, breaded and fried the brains, then swaddled them in…
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