Fillet \Fil"let\, n. [OE. filet, felet, fr. OF. filet thread,
fillet of meat, dim. of fil a thread, fr. L. filum. See
Fille a row.]
1. A little band, especially one intended to encircle the
hair of the head.
A belt her waist, a fillet binds her hair. --Pope.
2. (Cooking) A piece of lean meat without bone; sometimes, a
long strip rolled together and tied.
Note: A fillet of beef is the under side of the sirlom; also
called tenderloin. A fillet of veal or mutton is the
fleshy part of the thigh. A fillet of fish is a slice
of flat fish without bone. ``Fillet of a fenny snake.''
--Shak.
3. A thin strip or ribbon; esp.:
(a) A strip of metal from which coins are punched.
(b) A strip of card clothing.
(c) A thin projecting band or strip.
4. (Mach.) A concave filling in of a re["e]ntrant angle where
two surfaces meet, forming a rounded corner.
5. (Arch.) A narrow flat member; especially, a flat molding
separating other moldings; a reglet; also, the space
between two flutings in a shaft. See Illust. of Base,
and Column.
6. (Her.) An ordinary equaling in breadth one fourth of the
chief, to the lowest portion of which it corresponds in
position.
7. (Mech.) The thread of a screw.
8. A border of broad or narrow lines of color or gilt.
9. The raised molding about the muzzle of a gun.
10. Any scantling smaller than a batten.
1. (Anat.) A fascia; a band of fibers; applied esp. to
certain bands of white matter in the brain.
12. (Man.) The loins of a horse, beginning at the place where
the hinder part of the saddle rests.
Arris fillet. See under Arris.
Source: Webster's Revised Unabridged Dictionary (1913)
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