- Cooking.
- 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.
- Bookbinding.
- a decorative line impressed on a book cover, usually at the top and bottom of the back.
- a rolling tool for impressing such lines.
- Architecture.
- 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.
- lemniscus.
- a raised rim or ridge, as a ring on the muzzle of a gun.
- a concave strip forming a rounded interior angle in a foundry pattern.
- Cooking.
- 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.
- to round off (an interior angle) with a fillet.
- a 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
- a narrow strip of welded metal of approximately triangular cross-section used to join steel members at right angles
- a horizontal division of a shield, one quarter of the depth of the chief
- the top member of a cornice
- a band of sensory nerve fibres in the brain connected to the thalamus
- 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)
- 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
