- material, as mortar, used as a substitute for flashing.
Origin of filleting
- a boneless cut or slice of meat or fish, especially the beef tenderloin.
- a piece of veal or other meat boned, rolled, and tied for roasting.
- a narrow band of ribbon or the like worn around the head, usually as an ornament; headband.
- any narrow strip, as wood or metal.
- a strip of any material used for binding.
- a decorative line impressed on a book cover, usually at the top and bottom of the back.
- a rolling tool for impressing such lines.
- Also called list.a narrow flat molding or area, raised or sunk between larger moldings or areas.
- a narrow portion of the surface of a column left between adjoining flutes.
- Anatomy. lemniscus.
- a raised rim or ridge, as a ring on the muzzle of a gun.
- Metallurgy. a concave strip forming a rounded interior angle in a foundry pattern.
- to cut or prepare (meat or fish) as a fillet.
- to cut fillets from.
- to bind or adorn with or as if with a fillet.
- Machinery. to round off (an interior angle) with a fillet.
Origin of fillet
Examples from the Web for filleting
Contemporary Examples of filleting
While I was filleting barramundi and julienning carrots, I saved like a man with a plan.A Young Chef Travels to Calabria, Italy, and Learns the Old Ways of Cooking
November 28, 2013
Historical Examples of filleting
Prepare fillets of whitefish according to the directions for filleting fish in Art. 28.Woman's Institute Library of Cookery, Vol. 3
Woman's Institute of Domestic Arts and Sciences
A cheap and excellent dish is made by filleting the tail of cod, egging and crumbing the pieces and frying them.Nelson's Home Comforts
The ribs c of the arms are then added, and the body is completed (ready to receive the teeth), by filleting in the corners.
Tooling with dies is essentially different from filleting in the method of execution.
Simple gold lines along the back and corners of the cover are excepted; such work is known as "filleting."
- Also called: fillet steaka strip of boneless meat, esp the undercut of a sirloin of beef
- the boned side of a fish
- the white meat of breast and wing of a chicken
- a narrow strip of any material
- a thin strip of ribbon, lace, etc, worn in the hair or around the neck
- a narrow flat moulding, esp one between other mouldings
- a narrow band between two adjacent flutings on the shaft of a column
- Also called: fillet weld a narrow strip of welded metal of approximately triangular cross-section used to join steel members at right angles
- heraldry a horizontal division of a shield, one quarter of the depth of the chief
- Also called: listel, list the top member of a cornice
- anatomy a band of sensory nerve fibres in the brain connected to the thalamusTechnical name: lemniscus
- a narrow decorative line, impressed on the cover of a book
- a wheel tool used to impress such lines
- another name for fairing 1
- to cut or prepare (meat or fish) as a fillet
- to cut fillets from (meat or fish)
- anatomy to surgically remove a bone from (part of the body) so that only soft tissue remains
- to bind or decorate with or as if with a fillet
Word Origin for fillet
early 14c., "headband," from Old French filet (12c.) "thread, filament; strip, ligament," diminutive of fil "thread" (see file (v.)). Sense of "cut of meat or fish" is from late 14c., apparently so called because it was prepared by being tied up with a string. As a verb, from c.1600, "to bind with a narrow band;" meaning "to cut in fillets" is from 1846. Related: Filleted; filleting.
- A loop of cord or tape used for making traction on a part of the fetus.
- A loop-shaped band of fibers, especially the lemniscus.