1. A narrow strip of ribbon or similar material, often worn as a headband.
2. A strip or compact piece of boneless meat or fish, especially the beef tenderloin.
3. A boneless strip of meat rolled and tied, as for roasting.
4. architecture A thin flat molding used as separation between or ornamentation for larger moldings.
5. architecture A ridge between the indentations of a fluted column.
6. A narrow decorative line impressed onto the cover of a book.
7. heraldry A narrow horizontal band placed in the lower fourth area of the chief.
8. anatomy A loop-shaped band of fibers, such as the lemniscus.
9. to bind or decorate with or as if with a fillet.
10. to slice, bone, or make into fillets.

1. A headband; a ribbon or other band used to tie the hair up, or keep a headdress in place, or just for decoration.
2. A thin strip of any material, in various technical uses.
3. A heavy bead of waterproofing compound or sealant material generally installed at the point where vertical and horizontal surfaces meet.
4. A rounded relief or cut at an edge, especially an inside edge, added for a finished appearance and to break sharp edges.
5. A strip or compact piece of meat or fish from which any bones and skin and feathers have been removed.
6. A thin flat moulding/molding used as separation between larger mouldings.
7. to slice, bone or make into fillets.
8. to apply, create, or specify a rounded or filled corner to.

1. A little band, especially one intended to encircle the hair of the head.
2. A piece of lean meat without bone; sometimes, a long strip rolled together and tied.
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. A concave filling in of a reëntrant angle where two surfaces meet, forming a rounded corner.
5. 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. an ordinary equaling in breadth one fourth of the chief, to the lowest portion of which it corresponds in position.
7. 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.
11. A fascia; a band of fibers; applied esp. to certain bands of white matter in the brain.
12. the loins of a horse, beginning at the place where the hinder part of the saddle rests.
13. to bind, furnish, or adorn with a fillet.

1. to bind, furnish, or adorn with a fillet or little band.
2. in cooking: to form into or dress as a fillet, as a piece of beef.
3. to cut fillets from, as from a chicken or a fish.
4. A little band to tie about the hair of the head.
5. A bill or paper kept on a file; a bill of fare.
6. in architecture: A small molding having the appearance of a narrow flat band; an annulet; a list; a listel. it often projects, and is then rectangular in section. it is generally used to separate ornaments and moldings.
7. the ridge between the flutes of a column; a facet.
8. in heraldry: A bearing consisting of a barrulet occupying a position corresponding to the lower edge of the chief.
9. A bearing consisting of a quarter of the bordure.
10. same as baston: in this sense usually called fillet of bastardy. also combel.
11. in technology: in carpentry: A strip nailed to a wall or partition to support a shelf, or a strip for a door to close against. A strip set into an angle between two boards.
12. in gilding, a band of gold-leaf on a picture-frame or elsewhere.
13. in coining, a strip of metal rolled to a certain size.
14. the thread of a screw.
15. A ring on the muzzle of a gun, etc.
16. in a dairy, a perforated curb by which cheese-curds are confined.
17. in bookbinding, a wheel-shaped tool on the edge of which is engraved a line or decoration, which is impressed on the backs or covers of books.
18. in telegraphy, a paper ribbon upon which telegrams are recorded.
19. in printing, a rule with broad or broad and narrow lines, principally used as a border.
20. in weaving, a strip of card-clothing.
21. A muscle, or a piece of meat composed of muscle; especially, the fleshy part of the thigh. the fillet of beef is the tenderloin; the fillet of veal, a thick piece cut from the leg; the fillet of chicken, the breast.
22. in the manège, the loins of a horse, beginning at the place where the hinder part of the saddle rests.
23. in cooking: A piece of beef, veal, or chicken, etc., boned and rolled, generally larded, tied round to keep it in shape, roasted or baked, and served with various sauces.
24. A thick slice of fish.
25. in anatomy, some special bundle of nerve-fibers; specifically, a band of longitudinal fibers lying in the ventral and outer parts of the tegmental region of the brain.
26. in entomology: A narrow transverse colored band or mark, or an encircling band.
27. the space between the eyes and the base of the mandibles or cheliceræ, as of a spider.
28. the rounded corner of a groove in a roll, or of a pattern for molding, etc.
29. A loop-shaped instrument or bandage by means of which, when passed over a projecting part of the fetus, traction is made in cases of tedious or obstructed labor.

1. decorate with a lace of geometric designs
2. cut into filets
3. a narrow headband or strip of ribbon worn as a headband
4. a boneless steak cut from the tenderloin of beef
5. a bundle of sensory nerve fibers going to the thalamus
6. fastener consisting of a narrow strip of welded metal used to join steel members
7. a longitudinal slice or boned side of a fish