A boneless strip of meat or fish, or a type of lace netting.
From French 'filet', a diminutive of 'fil' meaning thread, from Latin 'filum'. The idea is of something thin and strip-like. It is a variant spelling of 'fillet', and both forms are used in cooking today.
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A soft, wobbly food made from fruit juice and sugar or gelatin.
Jelly comes from Old French 'gelée,' meaning a frost or a set liquid, derived from Latin 'gelare,' to freeze or congeal. The same Latin root gives us 'gelatin' and 'gel.' The word entered English through cooking and has described wobbly, set foods ever since.
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