Cut the steak into strips an inch long and less than half as wide, put over the fire in a saucepan, cover closely, set within another of cold water and bring the water slowly to a boil. Let the meat get cold before opening the inner saucepan. Butter a baking-dish well, and line with strips of good crust put in the meat, seasoning with pepper, salt, and a few drops of onion-juice and dredging with browned flour from time to time. When you have a layer an inch or more deep, cover with other thin strips of crust, then more meat, seasoning, and flour, until the dish is full, when pour in the juice from the meat and a cupful of cold water. Cover then with a top-crust and bake in a moderate oven three-quarters of an hour. Serve in the dish.