FILLET (through Fr. filet, from the med.

See also:

• LAT

Lat. filettum, diminutive of filum, a

See also:

• THREAD (0. Eng. praed, literally, that which is twisted, prawan, to twist, to throw, cf. " throwster," a silk-winder, Ger. drehen, to twist, turn, Du. draad, Ger. Draht, thread, wire)

thread)  , a band or ribbon used for tying the hair, the Lat. vitta, which was used as a sacrificial emblem, and also worn by vestal virgins, brides and poets . The word is thus applied to anything in the shape of a band or strip, as, in coining, to the metal ribbon from which the blanks are punched . In architecture, a " fillet " is a narrow flat band, sometimes called a " listel," which is used to separate mouldings one from the other, or to terminate a suite of mouldings as at the top of a cornice . In the fluted column of the Ionic and Corinthian Orders the fillet is employed between the flutes . It is a very important feature in Gothic work, being frequently worked on large mouldings; when placed on the front and sides of the moulding of a rib it has been termed the " keel and wings " of the rib . In cooking, " fillet " is used of the " undercut " of a sirloin of beef, or of a thick slice of fish or meat; more particularly of a boned and rolled piece of veal or other meat, tied by a " fillet" or string .