Definition of Fileted

1. filet [v] - See also: filet

Lexicographical Neighbors of Fileted

filers
files
fileserver
fileservers
filesharer
filesharers
filesharing
filestore
filestores
filesystem
filesystems
filet
filet de boeuf en croute
filet mignon
filetail
fileted (current term)
fileting
filets
filets mignons
filetype
filetyped
filetypes
filetyping
filfot
filfots
filgrastim
filial
filial duty
filial generation
filial life

Literary usage of Fileted

Below you will find example usage of this term as found in modern and/or classical literature:

1. Adventure Guide to Trinidad & Tobago by Kathleen O'Donnell, S Harry Pefkaros (2000)
"Fried dough is cut in half and filled with freshly fried, fileted shark. They cost about $1.50 each and taste great. This is the most memorable food we ate ..."

2. Catalogue of the American Library of the Late Mr. George Brinley: Of by George Brinley, James Hammond Trumbull (1880)
"... levant dk. green morocco, extra, fileted sides, inside borders, full-gilt back, ge (Bedford), FINE COPY, last page of Contents in ..."

3. The School of Mines Quarterly by Columbia University School of Chemistry (1894)
"The portion fileted, g, has a longitudinal groove, k, in which an angular wedge is fixed at the interior part of the nave of the wheel, f. ..."

4. Notes Explanatory and Practical on the Acts of the Apostles: Designed for ...by Albert Barnes by Albert Barnes (1863)
"He does not say that all the promise had reference to his resurrection ; but his being raised up com fileted or perfected the fulfilment of the promises ..."

5. The School of Mines Quarterly by Columbia University School of Chemistry (1894)
"The portion fileted, g, has a longitudinal groove, k, in which an angular wedge is fixed at the interior part of the nave of the wheel, /. ..."

6. The Mechanics' Magazine, Museum, Register, Journal, and Gazette (1851)
"Also, the application of glass bricks, either plainer coloured, to building purposes, such bricks to be dovetailed, joggled together, or fileted, or tongued ..."

7. Mrs. Norton's Cook-book: Selecting, Cooking, and Serving for the Home Table by Jeanette Young Norton (1917)
"Cold Filet of Bass Parisienne Select one and a half pounds of fresh sea bass, have it fileted and cook the filets in a broth made of half a cup of vinegar, ..."

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