Coat groundhog with seasoned flour and brown in hot cast iron skillet with ¼ in. of oil. Remove groundhog from skillet and set to the side. Deglaze skillet with ale, while slowly adding remainder of seasoned flour. Stir constantly until lumps dissolve and rue thickens, remove and set aside. Brown onion, carrot, and celery in melted butter and olive oil in large stock pot, adding salt, pepper, and cloves when vegetables begin to soften. Add water and heat to boiling; cover and reduce heat to simmer. Remove vegetables from broth. Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid. Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid. Pour into stockpot with remaining broth and add reserved rue and cooked vegetables. Boil potatoes in saucepan until semi-soft, drain water. Add potatoes, peas, and browned meat to stockpot, stir gently to combine and heat to boil, then reduce to simmer, cover, and cook for about 1/2 hour or until groundhog is tender.
Powerless behind their walls of glass, the only hope the Goldfish had was that the batteries would run out before the attention of the dastardly Beasts turned upward.
This is the reason that squid ink farms—our National Shame—continue to exist.