Cut the fat of the salt meat into thin shreds. Chop the onion and bay leaf very fine, as also the garlic, thyme and cloves. Rub the shreds well with salt and pepper. Take the rump of Beef and lard thickly by making incisions about three or four inches in length and inserting the pieces of salt fat and spices, onion and thyme and garlic, mixed thoroughly. Take two large onions and cut into quarters and put in a saucepan, with one tablespoonful of lard. Let the slices brown and then lay on top the rump of Beef, well larded. Cover closely and let it simmer very slowly till well browned. Then add the chopped bay leaf and parsley. When brown add five carrots cut into squares of an inch, and two turnips, cut in the same manner, and two large onions, chopped fine. Let the whole brown, keeping well covered, and cooking slowly over a slow but regular fire. Be always careful to keep the cover very tight on the pot. When it has simmered about ten minutes, turn the Daube on the other side, cover closely and let it simmer ten minutes more. Then cover with sufficient boiling water to cover the Daube; or, better still, if you have it, use instead of the water, boiling Consomme or Pot-au-Feu and, if possible, a glass of Sherry or Madeira Wine; or, if you have neither of these, which are always to be preferred in cooking meats, a glass of good Claret. Season according to taste with salt, Cayenne and black pepper. Cover the pot tight and set it back on the stove, letting it smother slowly for about three hours, or until tender. Serve hot or cold.