Cut the steak into strips three inches long, and an inch wide. Put it to stew in enough boiling water to not quite cover the meat, and simmer very slowly for half an hour. Add the parsley, sweet thyme, white pepper, and onions. Stew together till the meat is perfectly tender. Rub smooth the corn starch, and stir it with the gravy until it becomes of the consistency of cream; add the salt and Worcestershire sauce. Place the meat in a deep pudding-dish with alternate layers of cold ham sliced thin and sliced hard-boiled eggs. Add the nutmeg; cover with paste, and bake half an hour.