Sopped in claret, steeped in claret, basted with claret

From The Months by Charles Lamb:

The culinary recipes have nothing remarkable in them, except the costliness of them. Every thing (to the meanest meats) is sopped in claret, steeped in claret, basted with claret, as if claret were as cheap as ditch water. I remember Bacon recommends opening a turf or two in your garden walks, and pouring into each a bottle of claret, to recreate the sense of smelling, being no less grateful than beneficial. We hope the chancellor of the exchequer will attend to this in his next reduction of French wines, that we may once more water our gardens with right Bourdeaux

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